PASTA WITH CHICKEN, BACON, AND SUMMER VEGETABLES

Pasta with Chicken, Bacon, and Summer Vegetables image

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

Provided by April D.

Categories Meat and Poultry Recipes Pork

Time 50m

Yield 4

Number Of Ingredients 10

Previous Next

Ingredients

¾ pound penne pasta
4 strips bacon, diced into bite-sized pieces
½ cup diced onion
1 (10 ounce) package sliced fresh mushrooms
2 cloves minced garlic
1 pound grilled chicken, cut into bite-sized pieces
3 small zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1 pint grape tomatoes, halved
½ cup grated Parmesan cheese
ground black pepper to taste

Steps:

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.
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.
Remove skillet from heat, add tomatoes, and let sit until tomatoes are warm, about 5 minutes.
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.
Combine vegetable mixture with drained pasta. Stir in Parmesan cheese and season with black pepper.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 73.7 g, Cholesterol 104.1 mg, Fat 17.8 g, Fiber 5.8 g, Protein 53.9 g, SaturatedFat 5.9 g, Sodium 461.5 mg, Sugar 6.5 g