Southwestern Pasta with Bacon

Southwestern Pasta with Bacon

Dinner last night, recipe courtesy of “My Recipes”,  it was delicious and easy and fast, my three favorite things!

salt and pepper

12 ounces gemelli or other short pasta (I used a 17.6 oz bag)

4 slices bacon, chopped (I used half the package which was about 7 slices)

1 clove garlic, finely chopped

1/2 teaspoon chili powder (I used 1 teaspoon)

1/2 cup low sodium chicken broth (I used the whole 14 oz can)

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

1 cup frozen or fresh corn

1 cup cherry tomatoes, quartered (I used grape and just halved them)

chopped cilantro, optional

shredded cheddar, optional

1  Cook pasta according to package directions.

2  Cook bacon in large skillet over medium high heat, stirring often, until crisp, about 8 minutes.  Drain off all but 2 tablespoons fat (I just left 1 tablespoon 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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