Louisiana Chicken and Pasta

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

Minutes

Total Time

35

Minutes

Makes

5

(1

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.
Makes 5 (1 1/2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Fact
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.
Ingredient Substitution
Frozen black-eyed peas can be used in this recipe; cook them according to package directions before use.
Serving Suggestion
Cornbread and pecan pie go well with this tasty one-dish New Orleans-style pasta dish.

Nutrition Information:

1 Serving (1 1/2 Cups)
  • Calories 360
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 2g,),
  • Cholesterol 35mg;
  • Sodium 620mg;
  • Total Carbohydrate 58g
    • (Dietary Fiber 8g,
    • Sugars 5g),
  • Protein 26g;
Percent Daily Value*:
    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.