Pesto Chicken & Bacon Summer Pasta

The perfect pasta for summer, featuring bright basil pesto, char-grilled corn, and garden-fresh zucchini. Bacon and chicken make it a meal!

recipe
About Recipe
Pesto Chicken & Bacon Summer Pasta

The perfect pasta for summer, featuring bright basil pesto, char-grilled corn, and garden-fresh zucchini. Bacon and chicken make it a meal!

Ingredients :
  • 1 lb short curly pasta like girelle or rotini (500 grams)
  • 6 slices Wegmans Center Cut Uncured Bacon 25% Less Sodium, chopped (150 grams)
  • 2/3 cup Buitoni Reduced Fat Basil Pesto (166 grams)
  • 2/3 cup dry white wine like Sauvignon Blanc (5.36 fl oz)
  • 1/4 cup half and half (2 fl oz)
  • 1/4 cup reserved pasta water (keep at least one cup just in case you need more)
  • 2 small zucchini, trimmed and seeds removed, then chopped (305 grams)
  • 3 small corn on the cob (203 grams corn yield)
  • 3 cloves garlic, sliced (12 grams)
  • 1 lemon, zested
  • 1 tsp Oh My Spice! Lemon Pepper Seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes
  • 2 lbs chicken tenderloins
  • 1/3 cup pesto
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/2 tsp salt
Directions :

  1. Mix all chicken marinade ingredients, then massage into chicken until evenly coated. Set aside in the refrigerator for at least 1 hour or up to 4 hours.

  2. Pre-heat grill to 400°. Spray grill grates with non-stick grill spray or brush grates with vegetable oil. Allow excess marinade to drip from the chicken before adding to grill. Grill one side for 5 minutes, then flip and grill for an additional 4-5 minutes. The internal temperature should just barely reach 165° as you remove the chicken from from the grill. Rest for 5 minutes before slicing.

  3. Add corn to the hot grill grates and grill for 5-6 minutes, turning 2-3 times. Set aside to cool, then cut corn from the cob and set aside.

  4. Heat a large heavy bottomed pot over medium-high heat (I used a 7 qt enameled cast iron pot). Once hot, add chopped bacon and cook while stirring for 2-3 minutes or until bacon begins to turn golden brown and is cooked through. Remove bacon to a paper towel lined plate using a slotted spoon.

  5. Add 1 tsp olive oil to the pot. Add chopped zucchini, sliced garlic, and red pepper flakes, then sauté, stirring frequently. Some of the browned bits left at the bottom of the pot from cooking the bacon should come up and coat the zucchini and garlic. Continue sautéing the zucchini and garlic for 3-4 minutes - the zucchini should turn bright green but still be firm. Remove zucchini to a bowl and set aside, removing garlic slices.

  6. Add wine to the pot to deglaze. The wine should quickly come to a boil and burn off the alcohol. Scrape up the remaining browned bits and pour wine out into a bowl. Set aside.

  7. Fill the pot with enough water to cook the pasta (mine was filled about half way to the top). Bring water to a boil, add kosher salt, then add pasta and stir. Cover and boil pasta to very al dente, about 13 minutes.

  8. Reserve about 1 cup of pasta water and drain the rest. Return pasta to the pot, then add pesto, half and half, cooked wine, zucchini, corn, bacon, seasoning, and 1/4 to 1/2 cup of reserved pasta water. Stir and set aside to cool.

  9. Serve pasta with chicken on top or mixed in. Top with fresh ricotta cheese, lemon zest, and parmesan before serving, if desired.

Categories