Chicken Bacon & Veggie Penne
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Yield: 6 cups
  • 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
  1. Cook pasta according to package directions.
  2. Meanwhile, cook bacon in the bottom of a large saucepan. Drain fat.
  3. 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.
  4. Garnish each cup with just under 1 Tbsp shaved Parmesan.
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
Recipe by Busy But Healthy at