Pasta with Chicken, Bacon, and Summer Vegetables

This is a perfect summer dish when all vegetables are in season and you have leftover grilled chicken and some bacon in the fridge.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 663 Calories

Ingredients

• ground black pepper to taste
• 2 cloves minced garlic
• 1 pint grape tomatoes, halved
• 1 (10 ounce) package sliced fresh mushrooms
• 4 strips bacon, diced into bite-sized pieces
• 1 pound grilled chicken, cut into bite-sized pieces
• 3 small zucchini, halved lengthwise and cut into 1/2-inch-thick slices
• 0.5 cup grated Parmesan cheese
• 0.5 cup diced onion
• 0.75 pound penne pasta

Recipe Instructions

Step 1

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon grease in the skillet.

Step 2

Add onion to the skillet over medium heat. Cook until golden, 5 to 10 minutes. Add mushrooms and garlic and cook until browned, about 10 minutes more. Add grilled chicken and zucchini to the skillet and cook until zucchini are cooked through, yet still firm, 5 to 10 minutes more.

Step 3

Remove skillet from heat, add tomatoes, and let sit until tomatoes are warm, about 5 minutes.

Step 4

Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large serving bowl.

Step 5

Combine vegetable mixture with drained pasta. Stir in Parmesan cheese and season with black pepper.