Louisiana Chicken and Pasta

By samara72

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

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.