Creamy Garlic Pasta with Peppered Steak

You’ll Need:

2 tsp. olive oil
4 cloves garlic, minced
2 tbsp. butter
1/4 tsp. salt
1/4 c. + 1/2 tsp. pepper
3 c. chicken broth
1/2 lb. angel hair pasta
1 c. grated parmesan cheese
3/4 c. heavy cream or buttermilk
2 tbsp. chopped fresh parsley
1 lb. sirloin steak tips, cut into short, thin strips
2 tbsp. garlic powder


How To:

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted.  Add the salt, 1/2 teaspoon pepper, and chicken broth. Raise heat to high and let it come to a boil.

Once it is at a rolling boil, add the pasta and cook for as long as the box indicates. Reduce the stove to medium heat and mix in the Parmesan until completely melted, Turn off the heat and stir in the cream and parsley. Serve hot.

To make the steak, mix the garlic powder with remaining black pepper and coat streak strips. Cook in a frying pan until steak is cooked through or to desired doneness.  Sprinkle with pepper mixture as you cook to assure steak remains coated. Allow enough heating so that it chars a little, but does not dry out. Serve on top of pasta.

Makes: 3 servings
Prep Time: 10 minutes
Chill Time: n/a
Cook Time: 20 minutes
Calories: 451

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