Louisiana Chicken and Pasta

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

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 5

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

  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
360
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Cholesterol
35mg
35%;
Sodium
620mg
620%;
Total Carbohydrate
58g
58%
(Dietary Fiber
8g
8%
  Sugars
5g
5%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
26%;
Calcium
4%;
Iron
28%;
Exchanges:
4 Starch; 4 Other Carbohydrate; 2 Very Lean Meat; 1 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.