Louisiana Chicken and Pasta

(7)
  4 reviews
  • 35|min prep time
  • 35|min total time
  • 12 ingredients
  • 5 servings

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

Directions

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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