Southwest Pasta Skillet

This easy recipe is sure to be a crowd pleaser.  With simple ingredients that provide a creamy sauce what is not to love!  I think it would be great with an added can of Rotel tomatoes to give it a little extra kick!

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Southwest Pasta Skillet

Yield: 4

Prep Time: 5

Cook Time: 15

Total Time: 20

Ingredients:

•  2 c. THRIVE Egg Noodle Pasta
•  1/4 c. Bacon, chopped
•  1 tbsp. Garlic, minced
•  1/4 c. THRIVE Sweet Corn – Freeze Dried
•  1/4 c. THRIVE Onion Slices – Freeze Dried 2 c. Water
•  1/4 c. THRIVE Celery – Freeze Dried 1 tsp. THRIVE Chicken Bouillon
•  1 tsp. THRIVE Chef’s Choice
•  1/4 c. THRIVE Instant Black Beans Soaked in 1/4 cup hot water
•  2 tbsp. THRIVE Green Chili Peppers – Freeze Dried
•  1/4 c. THRIVE Velouté (Rich Chicken Gravy)
•  2 tbsp. Sweet Baby Ray’s BBQ sauce
•  3 tbsp. Cholula, or to taste
•  1/2 c. THRIVE Seasoned Chicken Slices – Freeze Dried
•  1/4 c. THRIVE Red Bell Peppers – Freeze Dried
•  2 tbsp. THRIVE Green Onions – Freeze Dried

Directions:

1. Cook the egg noodles, cool and set aside.
2. In a skillet cook the bacon until brown, add in the garlic and caramelize, add in the corn and onions and stir to lightly toast.
3. Add in the water and then the rest of the ingredients except the green onions, cooked pasta, and veloute.
4. Simmer for 5 minutes.
5. Add in the veloute, green onions and cooked pasta, stir to combine, simmer for 1 minute and serve!

Chef Todd