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 

Serves 4-6

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!