Ingredients
1 1/2
lb boneless beef sirloin steak
3
cups 2-inch pieces asparagus (1 lb)
2
medium onions, sliced
1 1/2
cups Progresso™ beef flavored broth (from 32-oz carton)
4
cups cooked farfalle (bow-tie) pasta
1
cup Muir Glen™ organic tomato puree (from 28-oz can)
3
tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves
3
tablespoons chopped sun-dried tomatoes (not oil-packed)
1/4
teaspoon pepper
2
tablespoons freshly grated Parmesan cheese
Preparation
Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef about 1 hour.)
Spray 12-inch skillet with cooking spray; heat over medium heat. Add asparagus, onions and 1 cup of the broth; cook 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove mixture from skillet.
Add beef to skillet; cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink.
Return asparagus mixture to skillet. Stir in remaining broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.
