Recipe: Chicken, Green Bean, and Bacon Pasta

As the days start to lengthen, most people would rather spend time outside than in the kitchen. Not only does this one-pot recipe from Woman’s Day Kitchen take no more than 25 minutes to prepare, it is healthy, tasty, nutritious, AND low in calories.


  • 12 oz. penne pasta
  • 8 oz. green beans, trimmed and halved
  • 4 slices bacon
  • 1 lb boneless, skinless chicken breasts cut into 1/2 in chunks
  • 2 tbsp fresh lemon juice
  • 1 large egg yolk
  • 2 tbsp half-and-half
  • 5 oz baby spinach
  • 1 oz parmesan, grated (about 1/2 cup)
  • 2 scallions thinly sliced


  1. Cook pasta per package directions, adding green beans to the pot during the last minute. Reserve 1/2 cup cooking water; drain, then return pasta and green beans to pot. 
  2. Meanwhile, in a large skillet on medium, cook bacon until crisp, 3 to 4 minutes per side. Transfer to a paper towel–lined plate and break into pieces when cool. Discard all but 1 Tbsp bacon drippings and return pan to medium.
  3. Cook chicken until golden brown and cooked through, tossing once, 6 to 8 minutes; remove from heat and toss with lemon juice. In a small bowl, whisk egg yolk and half-and-half. Toss egg mixture with pasta and green beans, then fold in chicken, spinach, Parmesan, and 1/4 cup pasta water, tossing to coat and adding more pasta water if needed. Fold in scallions and top with bacon.