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Main dishes

Steakhouse Pasta Skillet with Parmesan

photo by:kraft
This fast weeknight pasta skillet has all the steakhouse flavor you want, with juicy strips of sirloin steak, sliced mushrooms and grated Parmesan.
time
prep:
30 min
total:
30 min
servings
total:
6 servings

What You Need

1
lb.  boneless beef sirloin steak, cut into thin strips
1
Tbsp.  oil
4
cups  rotini pasta, uncooked
3
cups  water
2
cans  (10-3/4 oz. each) reduced-fat reduced-sodium condensed cream of mushroom soup
1/4
tsp.  ground nutmeg
1
cup  sliced fresh mushrooms
1
cup  cut-up sugar snap peas (1 inch lengths)
3
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

COOK and stir meat in hot oil in large skillet on medium heat 5 min. or until done.

ADD pasta, water, soup and nutmeg; stir. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally. Add vegetables; cook 5 min. or until peas are crisp-tender.

SPRINKLE with cheese.

Kraft Kitchens Tips

Note
To save time, chop the vegetables while the pasta is cooking.
Note
Cool any leftovers, then refrigerate overnight to serve the next day. Or, freeze in an airtight container for up to 3 months. Thaw in refrigerator before reheating.
Substitute
Prepare using any other bite-size pasta shape, such as fusilli, rigatoni, farfalle (bow-tie pasta) or penne.
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