Louisiana Chicken and Pasta

• 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

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.

gemelli pasta, bacon, chicken, green bell pepper, onion, blackeyed peas, progresso chicken broth, worcestershire sauce, garlic pepper, thyme, ground red pepper, fresh parsley

Taken from www.food.com/recipe/louisiana-chicken-and-pasta-453976 (may not work)