Louisiana Chicken and Pasta

This skillet dinner has it all- pasta, chicken, bacon and beans blended in a quick meal that’s ready in 35 minutes.

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Servings 5

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( 7 ) Ratings

7 Ratings

5 Stars 36%

4 Stars 18%

3 Stars 27%

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ingredients 12
Prep Time 35 min
Total Time 35 min

Ingredients

8: oz. (2 cups) uncooked gemelli (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-oz.) can black-eyed peas or garbanzo beans, drained

1/2: cup chicken broth

2: tablespoons Worcestershire sauce

1/2: teaspoon garlic-pepper blend

1/2: teaspoon dried thyme leaves

1/8: teaspoon ground red pepper (cayenne)

2: tablespoons chopped fresh parsley, if desired

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Directions

1 Cook gemelli to desired doneness as directed on package. Drain; cover to keep warm.
2 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.
3 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.

EXPERT TIPS

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Expert Tips

This recipe combines chicken and gemelli pasta with the classic Louisiana flavors of green bell pepper, onion, black-eyed peas, ground red pepper and thyme.

Frozen black-eyed peas can be used in this recipe; cook them according to package directions before use.

Cornbread and pecan pie go well with this tasty one-dish New Orleans-style pasta dish.