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Pasta with Chicken, Bacon, and Summer Vegetables
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Delicious summer salad with grilled chicken and bacon, using fresh seasonal vegetables.
Ingredients:
  • 0.75 pound penne pasta
  • 4 strips bacon, diced into bite-sized pieces
  • 0.5 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
  • 0.5 cup grated Parmesan cheese
Instructions:
  • Cook the bacon in a large skillet over medium-high heat until crispy, turning occasionally for about 10 minutes. Place the cooked bacon on paper towels to drain, and keep 2 tablespoons of bacon grease in the skillet.
  • Sauté onion in the skillet over medium heat until golden, for 5 to 10 minutes. Stir in mushrooms and garlic and cook until browned, approximately 10 more minutes. Incorporate grilled chicken and zucchini into the skillet and cook until zucchini are tender-crisp, for an additional 5 to 10 minutes.
  • Take the skillet off the heat, add the tomatoes, and allow them to warm for approximately 5 minutes.
  • While waiting, bring a large pot of gently salted water to a boil. Add penne pasta and cook, stirring occasionally, until al dente, about 11 minutes. Drain the pasta and transfer it to a spacious serving bowl.
  • Mix the cooked vegetables with the pasta. Add Parmesan cheese and sprinkle with black pepper to taste.

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