Ingredients
Scale
- 1 cup beef steak (cut into 1" cubes)
- 2 skinless, boneless chicken thighs (cut into 1" cubes)
- 1 chicken breast (cut into 1" cubes)
- 1 large yellow onion (chopped)
- 1 green bell pepper (chopped)
- 2 ribs celery (chopped)
- 3 cloves garlic (minced)
- 1 can diced tomatoes with chilies
- 1 cup water
- 1½ cups chicken broth
- 2 cans cream of chicken soup
- 1 pound pasta (farfalle or penne)
Instructions
- In a large Dutch oven, sauté chopped turkey bacon, onion, bell pepper, and celery over medium-high heat until soft.
- Add minced garlic and cook for another three minutes until fragrant.
- Brown the beef steak and chicken pieces in the pot for about 20–25 minutes until caramelized.
- Stir in diced tomatoes, Creole seasoning, thyme, and continue cooking for an additional 15–20 minutes.
- Add water, chicken broth, cream soups, and browning sauce; simmer for another 20 minutes.
- Bring the mixture to a rolling boil before adding the dry pasta.
- Turn off the heat once boiling; cover and let it sit before baking at 300°F for one hour.
- After resting for ten minutes, stir well before serving with chopped green onions as garnish.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: Cajun
Nutrition
- Serving Size: Approximately 1½ cups
- Calories: 590
- Sugar: 4g
- Sodium: 810mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 125mg