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

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
5 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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.

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  • 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; protein 53.9g; carbohydrates 73.7g; fat 17.8g; cholesterol 104.1mg; sodium 461.5mg. Full Nutrition
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