Chicken Pesto Penne 150 Author: Canadian Living Credits: Chicken Pesto Penne 150

  • Portion size 6 servings
  • Credits : Jodi Borneman


  • 2 tablespoons basil pesto
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon liquid honey
  • 1/4 teaspoon ground black pepper
  • 2 cups uncooked whole wheat penne
  • 4 slices low-sodium bacon
  • 3 cups mushrooms sliced
  • 3 baby spinach leaves
  • 12 grape tomatoes halved
  • 12 cherry tomatoes halved
  • 3 cups cooked chicken chopped
  • 1/4 cup Parmesan cheese shaved


Prepare sauce by whisking together basil pesto, balsamic vinegar, olive oil, honey and black pepper. Set aside. Cook penne noodles according to package directions. While pasta is boiling, cook bacon in a large non-stick skillet over medium high heat for 2 minutes. Remove and discard 1 tbsp bacon drippings from skillet. Add mushrooms and onions to skillet. Cook and stir until vegetables begin to soften, about 5 minutes. Add spinach leaves and tomatoes. Cook until spinich is wilted. Stir in chicken and cook until heated through. Add cooked penne noodles, and mix well. Add reserved sauce and mix again. Remove skillet from heat, sprinkle with parmesan cheese.
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Chicken Pesto Penne