BBQ Pasta

Name: BBQ Pasta
Yield: 4 servings
Ingredients: 6 slices bacon, chopped; 1 small onion, chopped; 2½ cups (625 mL) low-sodium chicken broth; 1 can (14.5 oz./411 g) petite diced tomatoes, undrained; 8 oz. (250 g) rotini pasta; 1 tbsp (15 mL) Smoky Applewood Rub; 4 oz. (125 mL) cream cheese, cut into cubes; 4 oz. (125 mL) baby spinach; 4 oz. (125 mL) Monterey Jack cheese, grated (1 cup/250 mL); Optional: 2 green onions, sliced

Prep 5 min

Cook 25 min

Ready in 30 min

With a great combination of barbecue flavor, bacon, and cheese (plus a dose of veggies!), this one-pan pasta meal will be your new weeknight favorite.

Ingredients

6 slices bacon, chopped
1 small onion, chopped
2½ cups (625 mL) low-sodium chicken broth
1 can (14.5 oz./411 g) petite diced tomatoes, undrained
8 oz. (250 g) rotini pasta
1 tbsp (15 mL) Smoky Applewood Rub
4 oz. (125 mL) cream cheese, cut into cubes
4 oz. (125 mL) baby spinach
4 oz. (125 mL) Monterey Jack cheese, grated (1 cup/250 mL)
Optional: 2 green onions, sliced

Directions

Cook the bacon in a large skillet over medium heat until crispy, about 6–8 minutes. Remove the bacon and drain the fat, leaving about 1 tbsp (15 mL) in the skillet.
Cook the onions in the bacon fat over medium heat until softened, about 4 minutes. Add the broth, tomatoes, pasta, and rub. Bring the mixture to a simmer over medium heat, cover, and cook for about 14–16 minutes, or until the pasta is tender, stirring occasionally.
Turn the heat to low. Add the cream cheese, spinach, and Monterey Jack cheese; toss until the cheese is melted and the spinach is wilted.
Top with the bacon. Garnish with green onions, if you’d like.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 510, Total Fat 25 g, Saturated Fat 0 g, Cholesterol 70 mg, Sodium 1,070 mg, Carbohydrate 54 g, Fiber 3 g, Sugars 7 g (includes 0 g added sugar), Protein 23 g