Good recipe!

Worth Every Penne – Eat Shrink and Be Merry!

Sauce:
2TBSP basil pesto
2 Tbsp balsamic vinegar
1Tbsp olive oil
1tsp honey
¼ tsp ground black pepper

2 cups whole wheat penne pasta
4 slices reduced sodium bacon-chopped
3 cups mushrooms
1 cup chopped red onions
3 big handfuls of baby spinach leaves
12 cherry tomatoes, halved
3 cups chopped chicken breast
½ cup light feta cheese, crumbled
Black pepper to taste

-Prepare sauce, whisk together all sauce ingredients in a small bowl and set aside
-Cook penne noodles, drain and keep warm
-Cook bacon in large non stick skillet over medium high heat for about 2 min. Remove and discard 1 tbsp bacon drippings. Add mushrooms and onion to skillet. Cook and stir until veggies begin to soften, about 5 min. Add spinach leaves and tomatoes. Cook until spinach is wilted. Stir in chicken and cook just until chicken is heated through. Add cooked penne noodles and mix well. Add reserved sauce and mix again. Remove skilled from heat. Sprinkle pasta with feta cheese and pepper to taste. Serve immediately