Steak & broccoli nacho penne

We get it—it sounds strange to combine pasta with nacho cheese, steak, and brocolli. But with all the elements that make Mexican food so good—plus a hearty helping of carbs and vegetables—this steak dish is unique in theory and insanely flavorful in practice. 

Nutrition (per serving)

440 calories, 35g protein, 58g carbs, 10g fat

1

Ingredients 

4 oz top-round steak, cut into strips

Salt-free Mexican seasoning

Sea salt

Olive oil spray

1 cup broccoli florets, broken into bite-size pieces

1 cup cherry or grape tomatoes

¼ cup natural salsa con queso (nacho cheese sauce)

1 cup cooked (2 oz dry) whole-wheat penne pasta

Fresh cilantro leaves, to taste

½ jalapeño or Fresno chili, to taste

How to make it 

Sprinkle the steak with seasoning and salt. Place a large, non-stick skillet over medium-high heat. When hot, mist with cooking spray. Add the broccoli and tomatoes in a single layer.

Cook about 2 minutes, stirring occasionally, then add the steak in a single layer. Cook steak 1 minute per side or until pink inside; stir broccoli and tomatoes until broccoli is bright green, crisp-tender, and warm.

While the steak cooks, heat the cheese sauce in the microwave until just hot. Transfer the steak and veggies to a medium bowl. Add the cooked penne and cheese. Toss. Top with fresh cilantro and jalapeños or Fresno Chilies. Enjoy immediately.

Lightened-up recipes

Cook Time: 

10

Prep Time: 

10

Article source here:Men’s Fitness