Delicious pasta, in an incredible, yet easy sauce. Its all here. All the great flavors that go into a tasty pasta dish (hello, bacon!). Big on taste, but not big on fat (less than 10 g per serving). Make this on your next pasta night, and I assure you, it won’t disappoint! Hubby gobbled this up so fast and went for seconds!
Chicken Bacon & Veggie Penne
Prep time
Cook time
Total time
Author: Kristine Fretwell
Recipe type: Main
Yield: 6 cups
Ingredients
- 4 slices bacon (I used reduced sodium)
- 2 cups cooked chicken breast, chopped (I used already cooked rotisserie chicken)
- 1 cup red onion, chopped
- 3 cups mushrooms, sliced
- 1 cup cherry tomatoes
- 3 large handfuls fresh spinach
- 2 cups uncooked penne pasta (I used 162 grams TruRoots Ancient Grain Gluten Free Penne)
- Pepper, to taste
For the Sauce
- 3 Tbsp balsamic vinegar
- 2 Tbsp basil pesto
For the Garnish
- ¼ cup shaved Parmesan
Instructions
- Cook pasta according to package directions.
- Meanwhile, cook bacon in the bottom of a large saucepan. Drain fat.
- Add in red onion, mushrooms and cherry tomatoes until the tomatoes burst (about 7-8 minutes). Add in cooked chicken breast, spinach, balsamic vinegar, basil pesto & cooked, drained pasta. Toss until all warmed together, and spinach is wilted.
- Garnish each cup with just under 1 Tbsp shaved Parmesan.
Nutrition
Serving size: 1 cup Calories: 319 Fat: 9.6 g Carbs: 25.5 Sugar: 1.1 g Sodium: 170 mg Fiber: 2.2 g Protein: 30.8 g