Louisiana Chicken and Pasta



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


★★★★★ 1 vote

35 Min
35 Min


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2 c
uncooked gemelli (pasta twists)
4 slice
bacon, cut into 1/2-inch pieces
boneless skinless chicken breast halves, cut into 1/2-1inch
1 c
diced green bell pepper
1 medium
onion, finely chopped (1/2 cup)
1 can(s)
(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


  • 1Cook gemelli to desired doneness as directed on package. Drain; cover to keep warm.
  • 2Meanwhile, 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.
  • 3Add 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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About Louisiana Chicken and Pasta

Course/Dish: Chicken, Pasta
Other Tags: Quick & Easy, For Kids, Healthy

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