16 oz whole wheat rotini pasta
3 ears corn
9 slices center cut bacon, chopped
1 sweet onion, chopped
3 cloves garlic, minced
1 cup low-sodium chicken broth
¾ cup heavy cream
¾ tsp salt
2 (0.5-oz) pkg fresh basil, torn
Cook pasta according to package directions. Cut kernels from cobs; discard cobs.
Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Drain, reserving 2 Tbsp drippings in skillet. Cook corn and onion in hot drippings 6 minutes or until browned and tender. Add garlic; cook 1 minute or until fragrant.
Stir in broth, cream, and salt; cook 3 minutes or until thickened. Add pasta and basil, stirring to coat. Sprinkle with bacon.
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