Ingredients
- FOR SAUCE
- 2 tablespoons basil pesto
- 2 tablespoons balsamic vinegar
- 1 tablespoons olive oil
- 1 teaspoon honey (liquid honey)
- 1/4 teaspoon fresh ground pepper
- 8 ounces whole wheat penne pasta (about 2 cups dry,227 grams)
- 4 ounces sliced bacon (4 slices reduced-sodium, chopped)
- 3 cups sliced mushrooms
- 1 cup chopped red onion
- 3 big handfuls baby spinach
- 12 cherry or grape tomatoes, halved
- 3 cups chopped cooked chicken breast
- 1/4 cup shaved Parmesan cheese or 1/2 cup crumbled feta cheese
- Freshly ground pepper to taste
How to Make
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Step 1: Whisk all sauce ingredients in a small bowl; set aside.
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Step 2: Cook penne until al dente; drain and keep warm.
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Step 3: While pasta is boiling, cook bacon in a large, non-stick skillet or wok over medium-high heat for about 2 minutes.
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Step 4: Do not drain bacon drippings!
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Step 5: Add mushrooms and onions to skillet.
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Step 6: Cook and stir until veggies begin to soften, about 5 minutes.
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Step 7: Add spinach leaves and tomatoes.
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Step 8: Cook until spinach is just wilted.
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Step 9: Stir in chicken and cook until chicken is heated through.
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Step 10: Add cooked penne and mix well.
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Step 11: Add reserved sauce and mix again.
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Step 12: Remove skillet from heat.
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Step 13: Sprinkle pasta with either cheese and freshly ground pepper.
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Step 14: Serve immediately.
We hope you enjoy this recipe!
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