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louisiana chicken and pasta

(1 rating)
Recipe by

This skillet dinner has it all - pasta, chicken, bacon and beans blended together to make a wonderful meal.

(1 rating)
yield 5 serving(s)
prep time 35 Min
cook time 35 Min

Ingredients For louisiana chicken and pasta

  • 2 c
    uncooked gemelli (pasta twists)
  • 4 slice
    bacon, cut into 1/2-inch pieces
  • 2
    boneless skinless chicken breast halves, cut into 1/2-1inch
  • 1 c
    diced green bell pepper
  • 1 md
    onion, finely chopped (1/2 cup)
  • 1 can
    (15-oz.) can black-eyed peas or garbanzo beans, drained
  • 1/2 c
    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

How To Make louisiana chicken and pasta

  • 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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