Louisiana Chicken Pasta Recipe 445

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LOUISIANA CHICKEN AND PASTA



Louisiana Chicken and Pasta image

This skillet dinner has it all - pasta, chicken, bacon and beans blended together to make a wonderful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 12

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 Progresso™ 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

Steps:

  • 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.

Nutrition Facts : Calories 360, Carbohydrate 58 g, Cholesterol 35 mg, Fat 1, Fiber 8 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 1/2 Cups, Sodium 620 mg, Sugar 5 g

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