Skirt Steak and Creamy Blue Cheese Pasta

• Pasta Sauce
• 3 cups shallots, minced
• 6 Tbsp. olive oil
• 3 cups dry white wine
• 1-1/2 gal. heavy cream
• 3 cups A.1. Thick & Hearty Steak Sauce
• 1 cup roasted garlic paste
• 1/4 cup cracked black pepper
• to taste kosher salt
• Assembly
• beef skirt steaks, seasoned, cut across the grain into thin slices
• 1-1/2 cups olive oil
• 3 qt. yellow onions, cut into 1/4-inch-wide wedges
• 1-1/2 qt. green peppers, medium dice
• 1-1/2 qt. yellow peppers, medium dice Target 1 pkg For $2.99 thru 02/06
• 2 gal. cooked farfalle (bow-tie pasta)
• 2 cups ATHENOS Crumbled Blue Cheese, divided
• 1/2 cup fresh chives, chopped

1. Pasta Sauce: Saute shallots in hot oil on medium-high heat 5 min.
2. or until crisp-tender.
3. Add wine; simmer on medium-low heat 2 to 3 min.
4. or until liquid is slightly reduced, stirring occasionally.
5. Stir in cream; simmer 5 to 7 min.
6. to reduce liquid.
7. Add steak sauce, garlic paste and seasonings; mix well.
8. Keep warm.
9. For each serving: Saute 3-1/2 oz.
10. steak in 1 Tbsp.hot oil on high heat 3 to 4 min.
11. or until seared.
12. Add 1/2 cup onions and 1/4 cup each green and yellow peppers; cook 5 min.
13. or until crisp-tender.
14. Add 1-1/2 cups pasta, 1 Tbsp.
15. cheese and 1 cup Pasta Sauce; cook on medium heat until heated through, stirring occasionally.
16. Transfer to shallow pasta bowl; garnish with 1 tsp.
17. of the remaining cheese and 1 tsp.
18. chives.

pasta sauce, shallots, olive oil, white wine, heavy cream, steak sauce, garlic, cracked black pepper, kosher salt, beef skirt, olive oil, yellow onions, green peppers, yellow peppers, pasta, cheese, fresh chives

Taken from www.kraftrecipes.com/recipes/skirt-steak-creamy-blue-cheese-pasta-118687.aspx (may not work)