Ingredients
Scale
- 2 strip steaks
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 16 oz rigatoni pasta
- Red pepper flakes
- Oregano
- Thyme
- Sun-dried tomatoes
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- In a skillet over medium-high heat, heat olive oil. Season steaks and sear for about 4-5 minutes per side until desired doneness. Let rest before slicing.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Pour in chicken broth and heavy cream, simmering for 3-4 minutes until slightly thickened.
- Whisk in Parmesan cheese until smooth; stir in sun-dried tomatoes.
- Combine sliced steak tips with rigatoni in the sauce, mixing gently until coated. Warm through and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing/Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 620
- Sugar: 3g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 100mg