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Prep 20min
Total20min
Servings4
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Ingredients
2
cups uncooked bow-tie (farfalle) pasta (5 oz)
1
tablespoon olive or vegetable oil
1
cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1
lb beef strips for stir-fry or beef flank steak, thinly sliced
1
can (14.5 oz) Italian-style stewed tomatoes, undrained
1
teaspoon garlic salt
1/4
teaspoon pepper
Fresh basil leaves, if desired
Freshly shredded Parmesan cheese, if desired
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Steps
1
Cook and drain pasta as directed on package.
2
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook frozen stir-fry vegetables in oil 3 minutes, stirring frequently. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until no longer pink.
3
Stir in tomatoes, garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently and breaking up tomatoes slightly with spoon, until mixture is hot. Stir in pasta. Cook 1 to 2 minutes, stirring constantly, until pasta is well coated and hot. Garnish with basil. Serve with cheese.
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Thinly sliced chicken can be used instead of the beef.
Buy beef already sliced from the meat department, or ask the butcher to slice it for you.
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