ConAgra Foods California Steak
and Broccoli Pasta Skillet
ConAgra Foods creates a fresh and healthy skillet
dish combining the crispiness of sautéed fideo,
a very thin vermicelli-style pasta, with tender steak
strips, spicy tomatoes and broccoli.
Vegetable Oil, divided
1 pound sirloin steak,
thinly sliced, seasoned
with salt and pepper
8 ounces fideo or angel
hair pasta, broken into
1/2tablespoon minced garlic
1 15-ounce can Hunt’s*
1 10-ounce can Rotel*
Original Diced Tomatoes
with Green Chilies
3 cups frozen broccoli florets,
thawed and drained
1. Heat 1 tablespoon oil in a large skillet over
medium-high heat; cook steak until browned,
stirring frequently. Remove from pan.
2. Add remaining oil, pasta and garlic. Toss pasta
in oil to coat; cook and stir until lightly browned.
Stir in tomato sauce and tomatoes. Cover and reduce
heat to low. Cook about 10 minutes, or until tender.
3. Stir steak and broccoli into pasta. Cover
and cook over low heat until heated through.
Makes 4 servings.
*Brands may vary by region; substitute a similar product.
Charlie’s Grilled Pork
Tenderloin with Port and
Dried Cranberry Sauce
6 garlic cloves, minced red pepper
tenderloins, about 16
1. Combine oil, garlic, black pepper, thyme
Port and Dried
and red pepper in a large resealable bag. Add
tenderloins; marinate 4-6 hours or overnight.
2. Grill over medium heat for about 10 minutes,
browning on all sides, or until the internal
temperature is 150°F. Slice and serve with port
sauce. Makes 8 servings.
thyme or 1/4teaspoon
1/2cup dried cranberries
1 fifth ruby port
1 pint heavy cream
1 teaspoon black pepper
In a medium saucepan, reduce port over high
heat to 1 cup. Stir in cream, shallots, pepper
and thyme; reduce heat to low and cook,
stirring occasionally, until the sauce starts to
thicken. Add cranberries; stir until the sauce