Lemony Penne with Chicken and Bacon

Total Time
22 min
12 min
10 min


uncooked penne

½ pound(s)

uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 1/2-inch pieces

table salt

¾ tsp

black pepper

¼ tsp

olive oil

1 Tbsp

uncooked shallot(s)

1 large, thinly sliced

red pepper flakes

¼ tsp

uncooked zucchini

2 medium, quartered lengthwise and cut into 1/2-inch pieces

grape tomatoes

1 cup(s), halved

uncooked turkey bacon

3 slice(s), cooked crisp and crumbled


½ cup(s), loosely packed fresh leaves, thinly sliced

lemon zest

1 tsp, grated

fresh lemon juice

2 Tbsp

olive oil cooking spray

1 spray(s)


  1. Cook pasta according to package directions. Drain, reserving ¼ cup cooking water.
  2. Meanwhile, spray large skillet with olive-oil nonstick spray and set over medium-high heat. Sprinkle chicken with ½ teaspoon salt and black pepper. Add to skillet and cook, stirring occasionally, just until chicken is cooked through, about 3 minutes. Transfer chicken to bowl.
  3. Add oil to skillet. Add shallot and red pepper flakes and cook, stirring often, until shallot is golden, about 2 minutes. Add zucchini and remaining ¼ teaspoon salt and cook, stirring occasionally, until zucchini are crisp-tender, about 2 minutes.
  4. Add pasta, chicken and any accumulated juices, tomatoes, bacon, basil, and lemon zest and juice to skillet and stir to combine. If needed, stir in reserved pasta cooking water, 1 tablespoon at a time, to moisten.
  5. Serving size: 1⅓ cups


Grit tends to cling to the skin of zucchini, especially if it’s from the farmers’ market. Give the squash a gentle go-over with a vegetable brush under cold running water just before cooking to clean it thoroughly.

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