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

April D.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

663 calories; 17.8 g total fat; 104 mg cholesterol; 462 mg sodium. 73.7 g carbohydrates; 53.9 g protein; Full Nutrition