Southwestern Pasta with Bacon |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 1 |
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Ingredients:
salt and pepper |
12 ounces gemelli or other short pasta |
4 slices bacon, chopped |
1 clove garlic, finely chopped |
1/2 teaspoon chili powder |
1/2 cup low-sodium chicken broth |
1 15-oz. can black beans, drained and rinsed |
1 cup frozen or fresh corn |
1 cup cherry tomatoes, quartered |
chopped cilantro, optional |
shredded cheddar, optional |
Directions:
1. Bring a pot of salted water to boil. Add pasta and cook until al dente, 10 minutes or as package label directs. Drain.
2. Meanwhile, cook bacon in a large skillet over medium-high heat, stirring often, until crisp, about 8 minutes. Drain off all but 2 Tbsp. fat in skillet, add garlic and chili powder and stir for 30 seconds. Add broth, beans, corn and tomatoes, bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, until heated through, about 3 minutes.
3. Add pasta to skillet, tossing to coat. Season with salt and pepper. Sprinkle with chopped cilantro and shredded Cheddar, if desired, and serve with lime wedges on the side.
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