1-1\/2 C. (5-1\/2 oz.) small shell pasta
\n1 can (14-1\/2 oz.) beef broth
\n1 can (14-1\/2 oz.) diced tomatoes, undrained
\n2 T. A.1. Original Steak Sauce
\n1\/4 tsp. red pepper flakes
\n5 C. torn spinach leaves (about 5 oz.)
\n3\/4 lb. boneless beef round steak, cut into thin strips<\/p>\n
Cook pasta as directed on package; drain. Mix broth, tomatoes, steak sauce and red pepper flakes in large saucepan; bring to boil on medium-high heat. Boil 3 minutes. Add pasta and spinach; stir. Return to boil. Reduce heat to medium-low; simmer 2 minutes. Stir in meat; cook 2 to 3 minutes or until meat is cooked through.<\/p>\n
Yield: 6 servings
\nCalories: 180
\nFat: 2g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1-1\/2 C. (5-1\/2 oz.) small shell pasta 1 can (14-1\/2 oz.) beef broth 1 can (14-1\/2 oz.) diced tomatoes, undrained 2 T. A.1. Original Steak Sauce 1\/4 tsp. red pepper flakes 5 C. torn spinach leaves (about 5 oz.) 3\/4 lb. boneless beef round steak, cut into thin strips Cook pasta as directed on package; drain. Mix broth, tomatoes, steak sauce and red pepper flakes in large saucepan; bring to boil on medium-high heat. Boil 3 minutes. Add pasta and…<\/p>\n