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.