2. Meanwhile, cook bacon in a large skillet over medium-high
heat, stirring often, until crisp, about 8 minutes. Drain off all but 2
Tbsp. fat 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.
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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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