A tasty and healthy whole wheat penne mixed with vegetables, chicken and bacon, all covered in a tangy pesto vinaigrette.
Recipe from Eat, Shrink and Be Merry (Worth Every Penne)
2 tbsp balsamic vinegar
2 tbsp basil pesto
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon pepper
2 cups uncooked penne pasta
4 slices chopped turkey bacon
3 cups sliced fresh mushrooms
1 large red onion, chopped
3 cups fresh baby spinach
3 cups cubed cooked chicken breast
12 cherry tomatoes, halved
1/2 cup crumbled light feta cheese
In a small bowl, combine the vinegar, pesto, oil, honey and pepper; set aside. Cook pasta according to package directions.
Meanwhile, in a large non-stick skillet, cook the bacon, mushrooms and onion until veggies are tender, about 5 minutes. Stir in the spinach and tomatoes; cook until spinach is wilted. Add chicken and cook until heated through. Remove from heat. Mix in cooked penne noodles, reserved sauce and feta. Stir well until combined.
Wow! Just wow. This was so delicious that I couldn’t stop eating it. Tony love it too and said it tasted like it came from a restaurant. Bennett asked for a second helping so I know he liked it as well. Cole told me it tasted kind of bad and asked if he would die from eating it. I assured him he would not. He complained a lot but funnily enough he ate most of it despite all of his whining. This is was a great wholesome and pasta dish, and I thought the turkey bacon and feta cheese made it especially yummy.