• pork tenderloin, cut into bite sized pieces
• chicken thighs, cut into bite sized pieces
• salt
• Creole Seasoning
• worcestershire sauce
• onions, small dice
• celery, small dice
• green pepper, small dice
• garlic, finely minced
• kitchen bouquet
• 2 16 oz boxes bow tie pasta
• thyme

At 375°, Heat oil and begin cooking the pork and the chicken. Season with salt and creole seasoning. After partially cooked, add worcestershire. When done, place in pot (also on the griddle). Clean griddle.

Heat oil and cook onions, celery, and green peppers. Season with salt. Hit the veggies with some water to steam them a bit. When just about done, add garlic and briefly cook. Put in the pot.

Add water to pot and bring to boil. Add kitchen bouquet. Cover and cook down some.

Add pasta. Add a bit of water if needed to hydrate the pasta. Add more creole seasoning and thyme. Cook covered until the pasta is done, stirring occasionally.

Preparation time: 10 minutes
Cooking time: 1 hour

Bruce Mitchell, with my mods