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Velvety Pastalaya

Velvety Pastalaya
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Indulge in the delightful flavors of Velvety Pastalaya, a comforting dish that combines the best of Cajun cooking with a creamy pasta twist. This one-pot meal replaces traditional rice with pasta, creating a rich and hearty experience that’s perfect for family dinners or gatherings. With tender chicken, flavorful beef, and vibrant vegetables simmered in a savory sauce, this dish is sure to become a favorite in your kitchen. Easy to prepare and customizable based on your preferences, Velvety Pastalaya not only satisfies the palate but also offers the convenience of meal prep. Try this recipe today to elevate your comfort food game!

Ingredients

Scale
  • 3 Slices Thick Cut Turkey Bacon (chopped)
  • 1 Cup Beef Steak (cut into 1" cubes)
  • 2 Each Chicken Thighs (skinless, boneless, cut into 1" cubes)
  • 1 Each Chicken Breast (cut into 1" cubes)
  • 1 Each Yellow Onion (chopped, large)
  • 1 Each Green Bell Pepper (chopped)
  • 2 Ribs Celery (chopped)
  • 3 Cloves Garlic (minced)
  • 1 (10 Ounce) Can Diced Tomatoes and Chilies
  • 1–1/2 Cups Chicken Broth
  • 1 Cup Water
  • 1 (10 Ounce) Can Cream of Chicken Soup
  • 1 (10 Ounce) Can Cream of Mushroom Soup
  • 3 Sprigs Fresh Thyme
  • 1 teaspoon Creole Seasoning
  • 1 Tablespoon Browning Sauce
  • 1 Pound Pasta (Farfalle or Penne)
  • 3 Each Green Onions (chopped)

Instructions

  1. Heat a large Dutch Oven on medium-high heat. Add the chopped Turkey Bacon, onion, bell pepper, and celery. Cook until everything is soft and the Turkey Bacon is fully cooked.
  2. Add minced garlic to the pot. Cook for an additional 3 minutes until fragrant.
  3. Brown the cubed beef steak in the pot. Cook for about 20-25 minutes until slightly caramelized.
  4. Add cubed chicken thighs, chicken breast, diced tomatoes with chilies, Creole seasoning, and fresh thyme. Continue cooking for 15-20 minutes over medium-high heat while preheating your oven to 300°F.
  5. Pour in water, chicken broth, cream of chicken soup, cream of mushroom soup, and browning sauce. Let it simmer for another 20 minutes.
  6. Stir in the dry pasta. Bring to a rolling boil.
  7. Turn off the heat and press down the noodles into the liquid so they are mostly submerged. Cover with a lid.
  8. Place the covered pot in the oven for an hour. After an hour has passed, do not open the pot; let it sit for an additional 10 minutes.
  9. After resting, remove the lid and stir from the bottom of the pot. Top with chopped green onions before serving.

Nutrition

Find it online: https://musttrymeals.com/velvety-pastalaya/

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