Beef and Artichoke Skillet

This is from the Diabetes Forecast magazine.

• Ready In: 58 mins
• Serves: 5

Ingredients

• 1  lb  thin-cut  round steak, trimmed of all fat and cut into small strips
•  salt, to taste (optional)
•  pepper
• 1  cup  chopped onion
• 1  red bell pepper, seeded and cut into 1/2 inch wide strips
• 1  tablespoon olive oil
• 1⁄2 cup  fat-free low-sodium chicken broth or 1⁄2 cup  regular chicken broth, divided
• 1 (15 ounce) can low-sodium tomato sauce or 1 (15 ounce) can  regular tomato sauce
• 1 (13 3/4ounce) can water-packed artichoke hearts, quarters drained and tough outer leaves removed
• 1 1⁄2 teaspoons  italian seasoning
• 4  ounces penne pasta, cooked according to package directions

Directions

1. Sprinkle the round steak with salt (if desired) and pepper, in a 12-inch skillet coated with nonstick spray, cook the round steak over medium heat until browned on all sides, stirring frequently, about 4-5 minutes, remove with a slotted spoon, and reserve.
2. In the skillet, combine the onion,pepper, oil, and 2 TBSP of the broth, cook over medium heat, stirring frequently, until the onion is tender, about 5-6 minutes.
3. Return the meat to the pan, add the tomato sauce and remaining broth, add the artichoke hearts and Italian seasoning, stir to mix well, bring to a boil, reduce the heat, cover, and simmer 25-30 minutes until meat is tender.
4. Add pasta to sauce and stir to mix well, serve from the skillet.