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    Louisiana Chicken & Pasta


    Source of Recipe


    Terri B/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10483.1

    List of Ingredients




    8 ounces gemelli, uncooked (or other twisted pasta)
    4 slices bacon, cut into 1/2" pieces
    2 boneless skinless chicken breast halves, cut into 1/2" pieces
    1 cup green bell pepper, diced
    1 medium onion, finely chopped
    15 ounces black-eyed peas, canned, drained
    1/2 cup chicken broth
    2 tablespoons worcestershire sauce
    1/2 teaspoon garlic-pepper blend
    1/2 teaspoon dried thyme
    1/8 teaspoon ground red pepper

    Recipe



    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 remaining ingredients; mix well. Reduce heat to medium-low; cover and cook until chicken is no longer pink in the center, stirring occasionally. Stir in gemelli; cook and stir until thoroughly heated.

 

 

 

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