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-oz.) can black-eyed peas or garbanzo beans, drained
1/2 cup chicken broth
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic-pepper blend
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons chopped fresh parsley, if desired
Instructions
Cook gemelli to desired doneness as directed on package. Drain; cover to keep warm.
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.
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.
Originally Submitted
5/2/2013
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