Louisiana Chicken & Pasta

By ctaubenheim

Ingredients

• 8 oz (2 cups) uncooked gemelli (pasta twist)
• 4 slices bacon, cut into 1/2 inch pieces
• 2 boneless skinless chicken breast halves, cut into 1/2 inch pieces
• 1 cup red bell pepper
• 1 medium onion, finely chopped (1/2 cup)
• 1 (15oz) can garbanzo beans, drained
• 1/2 cup Progresso chicken broth
• 2 Tbsp Worcestershire sauce
• 1/2 tsp garlic pepper blend
• 1/2 tsp dried thyme leaves
• 1/8 tsp ground red pepper (cayenne)
• 2 Tbsp chopped fresh parsley, if desired

Details

Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

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.