Chicken Penne With Bacon & Pesto
"This is loaded with veggies too. Buying a rotisserie chicken makes short order in the recipe."
Original is 6 servings
Ingredients
- FOR SAUCE
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Nutritional
- Serving Size: 1 (501.1 g)
- Calories 438.6
- Total Fat - 15.4 g
- Saturated Fat - 4.5 g
- Cholesterol - 103.7 mg
- Sodium - 1117.4 mg
- Total Carbohydrate - 47.1 g
- Dietary Fiber - 8.8 g
- Sugars - 9 g
- Protein - 30.5 g
- Calcium - 103.8 mg
- Iron - 3.3 mg
- Vitamin C - 46.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Whisk all sauce ingredients in a small bowl; set aside.
Step 2
Cook penne until al dente; drain and keep warm.
Step 3
While pasta is boiling, cook bacon in a large, non-stick skillet or wok over medium-high heat for about 2 minutes.
Step 4
Do not drain bacon drippings!
Step 5
Add mushrooms and onions to skillet.
Step 6
Cook and stir until veggies begin to soften, about 5 minutes.
Step 7
Add spinach leaves and tomatoes.
Step 8
Cook until spinach is just wilted.
Step 9
Stir in chicken and cook until chicken is heated through.
Step 10
Add cooked penne and mix well.
Step 11
Add reserved sauce and mix again.
Step 12
Remove skillet from heat.
Step 13
Sprinkle pasta with either cheese and freshly ground pepper.
Step 14
Serve immediately.
Tips
No special items needed.
1 Reviews
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