Southwestern Pasta with Bacon

sw pasta

Last night was the second episode of “Cooking with Courtney” which is teaching my newly married daughter how to cook some quick, easy and tasty food for her hubby.  I found this recipe on “My Recipes”.  It was pretty good but I would make some changes to the spices the next time I make it which I’ve indicated below in the recipe, that being said, everyone did have 2 helpings (my daughter texted me saying her husband had 3 helpings!).

salt and pepper

12 ounces gemelli or other short pasta (we used tri-colored rotini)

4 slices bacon, chopped (we used a whole package so about 6 slices each but more would have been great)

1 clove garlic, finely chopped or pressed (I’ll use 2 next time)

1/2 teaspoon chili powder (1 teaspoon would have been better)

1/2 cup chicken broth (we ended up using a whole can between the two batches)

1 (15 oz) can black beans, rinsed and drained

1 cup frozen or fresh corn

1 cup cherry tomatoes, quartered

1  Cook pasta according to package directions.

2  Cook bacon in large skillet.  Drain off all but 2 tablespoons of fat in skillet, add garlic, 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.

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