Penne with Beef and Sun-Dried Tomatoes

 

1 1/2

cups uncooked penne pasta (6 oz)

1

lb boneless beef sirloin steak, cut into thin strips

1/2

teaspoon peppered seasoned salt

1/2

cup sun-dried tomatoes packed in olive oil and herbs, drained, cut into thin strips

2

tablespoons oil from sun-dried tomatoes

4

medium green onions, sliced (1/4 cup)

1

jar (6 oz) Progresso® marinated artichoke hearts, drained

2

tablespoons chopped fresh parsley

• 1 Cook and drain pasta as directed on package.
• 2 Meanwhile, spray 12-inch nonstick skillet with cooking spray. Add beef to skillet; sprinkle with peppered seasoned salt. Cook 2 to 3 minutes, stirring occasionally, just until brown.
• 3 Stir in tomatoes, 1 tablespoon of the oil and the onions. Cook 1 to 2 minutes, stirring frequently, until thoroughly heated. Stir in artichoke hearts, pasta and remaining 1 tablespoon oil. Cook 1 to 2 minutes, stirring constantly, until heated. Sprinkle with parsley.