Pasta with Chicken, Bacon, and Summer Vegetables
Description
This is a perfect summer dish when all vegetables are in season and you have leftover grilled chicken and some bacon in the fridge.
Ingredients
•
3/4 pound penne pasta
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4 strips bacon, diced into bite-sized pieces
•
1/2 cup diced onion
•
1 (10 ounce) package sliced fresh mushrooms
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2 cloves minced garlic
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1 pound grilled chicken, cut into bite-sized pieces
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3 small zucchini, halved lengthwise and cut into 1/2-inch-thick slices
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1 pint grape tomatoes, halved
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1/2 cup grated Parmesan cheese
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ground black pepper to taste
Directions
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.
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.
3
Remove skillet from heat, add tomatoes, and let sit until tomatoes are warm, about 5 minutes.
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.
5
Combine vegetable mixture with drained pasta. Stir in Parmesan cheese and season with black pepper.