This fast weeknight pasta skillet has all the steakhouse flavor you want, with juicy strips of sirloin steak, sliced mushrooms and grated Parmesan.
What You Need
Original recipe yields 6 servings
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
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Let's 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.
To save time, chop the vegetables while the pasta is cooking.
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.
Prepare using any other bite-size pasta shape, such as fusilli, rigatoni, farfalle (bow-tie pasta) or penne.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.