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Prep 35min
Total35min
Servings5
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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 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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
360
Calories from Fat
55
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
35mg
12%
Sodium
620mg
26%
Total Carbohydrate
58g
19%
Dietary Fiber
8g
32%
Sugars
5g
Protein
26g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
26%
26%
Calcium
4%
4%
Iron
28%
28%
Exchanges:
4 Starch; 4 Other Carbohydrate; 2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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