Beef And Artichoke Skillet

• 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 (15 ounce) can regular tomato sauce
• 1 (13 3/4 ounce) 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

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.

thin, salt, pepper, onion, red bell pepper, olive oil, chicken broth, tomato sauce, water, italian seasoning, penne pasta

Taken from www.food.com/recipe/beef-and-artichoke-skillet-103627 (may not work)