BBQ Pasta

Smoky, cheesy, and loaded with bacon—this easy one-pan pasta brings plenty of flavor to the dinner table without leaving you with a mountain of dishes. And yes, there’s spinach in there, too!

Prep: 5 minutes   Cook: 25 minutes   Serves: 4

Ingredients

• 6 slices bacon, chopped
• 1 small onion, chopped
• 2½ cups low-sodium chicken broth
• 1 can (14.5 oz.) petite diced tomatoes, undrained
• 8 oz. rotini pasta, uncooked
• 1 tablespoon Smoky Applewood Rub (see note below)
• 4 oz. cream cheese, cubed
• 4 oz. baby spinach
• 1 cup grated Monterey Jack cheese (about 4 oz.)
• Optional: 2 green onions, sliced

Directions

1. Cook the chopped bacon in a large skillet over medium heat until crisp, about 6–8 minutes. Transfer the bacon to a plate. Drain off excess fat, leaving about 1 tablespoon in the skillet.
2. Add the onion and cook in the bacon fat until softened, about 4 minutes.
3. Stir in the chicken broth, undrained tomatoes, dry rotini, and Smoky Applewood Rub. Bring to a gentle simmer, cover, and cook for 14–16 minutes, stirring occasionally, until the pasta is tender.
4. Reduce the heat to low. Add the cream cheese, spinach, and Monterey Jack cheese. Stir until the cheeses melt and the spinach wilts.
5. Sprinkle the crispy bacon over the pasta and add sliced green onions, if desired. Serve warm.

Laura’s Tip

• Add grilled, sliced chicken breast to the pasta for an extra boost of protein.
• For a vegetarian version, leave out the bacon and replace the chicken broth with vegetable broth. Sauté the onion in a little olive oil instead of bacon fat.
• The pasta cooks right in the broth and tomatoes, soaking up all that smoky flavor. The original recipe uses Smoky Applewood Rub; if you substitute another smoky seasoning, adjust it to taste.
• I added a can of diced green chiles for a little extra flavor.