Preparation time: 10 minutes, Cooking time: 12 minutes, Yield: 2 servings
- 3/4 pound bow tie pasta
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1/2 cup canned corn
- 1/4 cup canned mild green chili, diced
- 1/2 cup chopped tomato
- 1 (10-ounce) can mild enchilada sauce
- 1/4 cup sour cream
- 1/4 cup minced cilantro
- 1/4 cup crushed tortilla chips
- Parmesan cheese, shredded
Boil water in a large stock pot and cook pasta until al dente, about 12 min.
While the pasta is cooking, melt butter in a large saucepan. Add onion and cook until translucent. Add corn, chili, tomato, and enchilada sauce. Simmer for 10 minutes. Add sour cream, cilantro, and tortilla chips to the sauce. Turn off heat and stir well until the sour cream is combined. Add pasta to the sauce and toss until well coated. Transfer to a serving dish and sprinkle with Parmesan cheese.