Savory Summer Pasta Delight with Chicken, Bacon & Veggies

Ingredients

• ¾ pound of penne pasta
• 4 strips of bacon, diced into bite-sized bits
• A half cup of diced onion
• One package of fresh mushrooms, thinly sliced (10 ounces)
• Two cloves of minced garlic
• A pound of grilled chicken, chopped into small pieces
• Three small zucchinis, sliced in half lengthwise and then into 1/2-inch thick pieces
• A pint of grape tomatoes, each halfed
• A half cup of finely grated Parmesan cheese
• Ground black pepper, to your taste

Step 1

In a spacious skillet, lay down the strips of bacon and sizzle them over medium-high heat until they turn delightfully crispy, gently flipping them now and then for about 10 minutes. Once ready, place the bacon on paper towels to absorb any excess grease. Remember to save about 2 tablespoons of the flavorful bacon grease in the skillet.

Step 2

Next, in the same skillet over medium heat, sauté the onion until it reaches a golden hue, which should take around 5 to 10 minutes. Introduce the mushrooms and garlic to the mix, allowing them to cook until beautifully browned, perhaps for another 10 minutes or so. Toss in the grilled chicken and zucchini, ensuring the zucchini is cooked through yet retains a firm texture, for an additional 5 to 10 minutes.

Step 3

Turn off the heat and gently fold in the tomatoes, giving them a moment to warm up, around 5 minutes or so.

Step 4

While the vegetable medley rests, prepare a large pot of water seasoned with a pinch of salt and bring it to a rolling boil. Cook the penne pasta until it reaches that perfect balance of tenderness and firmness, which usually takes about 11 minutes. Drain the pasta and transfer it to a generously sized serving bowl.

Step 5

Combine the cooked vegetables with the drained pasta, blending them together harmoniously. Sprinkle in a generous amount of Parmesan cheese and season the dish with a hint of freshly ground black pepper to taste.