• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 pkg. RONZONI® SMART TASTE™ Penne Rigate
  • 3/4 cup light mayonnaise
  • 1/4 cup buttermilk
  • 3 tbsp. grated Parmesan cheese (approx.)
  • 2 tbsp. lemon juice
  • 1 tsp. Dijon mustard
  • 1 clove garlic, minced
  • 2 tsp. each Worcestershire sauce and anchovy paste (optional)
  • 1/2 tsp. finely grated lemon zest
  • 3 boneless, skinless chicken breasts
  • 1 1/2 cups seeded and diced tomatoes
  • 1/2 cup crumbled crisp bacon
  • Salt and pepper
  • Chopped fresh parsley


  • Cook penne according to package directions.
  • Rinse pasta under cold water until cool.
  • Drain well.
  • Meanwhile, stir the mayonnaise with the buttermilk, cheese, lemon juice, Worcestershire sauce, anchovy paste (if using), Dijon, garlic, and lemon zest until well combined.
  • Reserve.
  • Preheat the grill to medium high.
  • Toss the chicken with 1/4 cup of the dressing mixture and season with salt and pepper.
  • Grill the chicken for 5 minutes.
  • Turn the chicken breasts and reduce the heat to medium.
  • Cook chicken for an additional
  • 6 to 8 minutes or until an instant-read thermometer reads 165°F (74°C) when inserted into the thickest part of the meat.
  • Remove chicken from the grill.
  • Rest for 5 minutes, then slice thinly.
  • Toss the cooled pasta with the remaining mayonnaise mixture, sliced chicken, bacon and tomatoes.
  • Sprinkle with additional
  • Parmesan, salt and pepper to taste.
  • Garnish with parsley.


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