Today marks one week since we started our Fall Back to Health Challenge! This pasta was a participant favorite from week one and it's just too good not to share with everyone.
One Pot Southwestern Pasta
4 cups gluten-free penne or bow tie pasta
2 cups frozen, organic corn kernels
1 medium green bell pepper, chopped
½ medium onion, chopped
1½ cups salsa
2 Tablespoons clean taco seasoning (Such as the Siete brand, CCN Taco Seasoning or similar)
1 teaspoon salt
2 teaspoon extra-virgin olive oil
4 cups chicken or vegetable broth
1 cup black, pinto or kidney beans
2 cups shredded cooked chicken (Vegetarian: omit chicken)
Toppings: chopped tomatoes, cilantro, avocado, lime wedges
Add all the ingredients except for the beans and chicken to a large pot. Stir, cover and bring to a rolling boil. Reduce heat to medium-low and cook, covered, for 12-15 minutes, stirring occasionally. Remove from heat. Stir in the black beans and chicken. Let pasta dish rest for 5 minutes to warm the beans and absorb the excess liquid. Divide into bowls and top with desired toppings.
It's not too late to join our challenge! 4 full weeks of recipes as quick and delicious as this one plus all the fall food profiles you know and love! Don't miss it!