Louisiana Chicken and Pasta
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 8 ounces uncooked gemelli pasta (pasta twists)
- 4 slices bacon, cut into 1/2-inch pieces
- 2 boneless skinless chicken breast halves, cut into 1/2-inch pieces
- 1 cup diced green bell pepper
- 1 medium onion, finely chopped (1/2 cup)
- 1 (15 ounce) can black-eyed peas or (15 ounce) can garbanzo beans, drained
- 1⁄2 cup progresso chicken broth
- 2 tablespoons Worcestershire sauce
- 1⁄2 teaspoon garlic pepper seasoning
- 1⁄2 teaspoon dried thyme leaves
- 1⁄8 teaspoon ground red pepper (cayenne)
- 2 tablespoons chopped fresh parsley, if desired
directions
- Cook gemelli to desired doneness as directed on package. Drain; cover to keep warm.
- Meanwhile, cook bacon in large skillet over medium heat until crisp. Add chicken, bell pepper and onion; cook 4 to 6 minutes or until chicken is browned, stirring occasionally.
- Add all remaining ingredients except parsley; mix well. Reduce heat to medium-low; cover and cook until chicken is no longer pink in center, stirring occasionally. Stir in gemelli; cook and stir until thoroughly heated. Sprinkle with parsley.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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