Louisiana Chicken and Pasta

  • Prep 35 min
  • Total 35 min
  • Servings 5

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
360
Calories from Fat
55
% Daily Value
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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