Embrace the essence of summer with this vibrant pasta dish, a celebration of seasonal vegetables, smoky bacon, and succulent chicken. A delightful way to transform leftovers into a culinary masterpiece.

Follow The Directions

01

Step

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon grease in the skillet.

02

Step

Add onion to the skillet over medium heat. Cook until golden, 5 to 10 minutes. Add mushrooms and garlic and cook until browned, about 10 minutes more. Add grilled chicken and zucchini to the skillet and cook until zucchini are cooked through, yet still firm, 5 to 10 minutes more.

03

Step

Remove skillet from heat, add tomatoes, and let sit until tomatoes are warm, about 5 minutes.

04

Step

Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large serving bowl.

05

Step

Combine vegetable mixture with drained pasta. Stir in Parmesan cheese and season with black pepper.

For an extra layer of flavor, consider adding a splash of white wine to the skillet after cooking the mushrooms.
Fresh basil or parsley, chopped and sprinkled over the finished dish, adds a vibrant touch.
If you don't have grilled chicken on hand, rotisserie chicken or pan-seared chicken breast works equally well.
Feel free to substitute other summer vegetables like bell peppers or yellow squash based on your preference and availability.

Ada Altenwerth

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.