Louisiana Chicken and Pasta

Ingredients

• 8 ounces uncooked gemelli pasta (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 ounce) can black-eyed peas or 1 (15 ounce) can garbanzo beans
• drained
• 12 cup progresso chicken broth
• 2 tablespoons Worcestershire sauce
• 12 teaspoon garlic pepper seasoning
• 12 teaspoon dried thyme leaves
• 18 teaspoon ground red pepper (cayenne)
• 2 tablespoons chopped fresh parsley
• if desired

Instructions

1. Cook gemelli to desired doneness as directed on package.
2. Drain; cover to keep warm.
3. Meanwhile, cook bacon in large skillet over medium heat until crisp.
4. Add chicken, bell pepper and onion; cook 4 to 6 minutes or until chicken is browned, stirring occasionally.
5. Add all remaining ingredients except parsley; mix well.
6. Reduce heat to medium-low; cover and cook until chicken is no longer pink in center, stirring occasionally.
7. Stir in gemelli; cook and stir until thoroughly heated.
8. Sprinkle with parsley.