Linguine With Steak & Spicy Garlic Sauce

BHG Dinnertime Express

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (9 ounce) package  refrigerated  fresh tomato linguine or 1 (9 ounce) package  fresh red pepper linguine or 1 (9 ounce) package fresh fettuccine
• 1  small  summer squash or 1  small zucchini, halved lengthwise and sliced
• 1  medium green sweet pepper, cut into bite-size strips
• 1⁄2 teaspoon fresh coarse ground black pepper
• 8  ounces boneless beef top loin steaks, cut 3/4-inch thick
• 1  tablespoon olive oil or 1  tablespoon  cooking oil
• 1⁄2 cup chicken broth
• 1⁄4 cup dry white wine
• 6  garlic cloves, minced

Directions

1. Cook pasta, adding summer squash or zucchini during the last 2 minutes of cooking; drain. Return to saucepan.
2. Rub steak with pepper. Cook in hot oil over medium heat until desired doneness, turning once (10–12 minute for medium. Remove steak from skillet.
3. For sauce, stir chicken broth, wine, and garlic into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for two minutes. Remove skillet from heat.
4. Cut steak into thin, bite-size strips. Pour sauce over pasta mixture; add steak slices. Toss gently to coat.