NUTRITION

SERVINGS

INGREDIENTS

4 ounce beef sirloin strips

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

1 tsp olive oil

0.25 cup plain non-fat Greek yogurt

1 tbsp dijon mustard

0.25 cup low-sodium beef broth

0.5 cup cooked chickpea rotini pasta

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a pot of water and cook the chickpea rotini pasta until al dente, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the beef strips with sea salt and black pepper, then sear in the hot skillet until browned on all sides.

• 4

  Remove the beef from the skillet and set aside on a plate.

• 5

  In the same skillet, add the diced yellow onion and sliced cremini mushrooms, sautéing until the mushrooms are golden and tender.

• 6

  Add the minced garlic and cook for 1 minute until fragrant.

• 7

  Reduce the heat to low and whisk in the beef broth, Dijon mustard, and Greek yogurt until the sauce is smooth and creamy.

• 8

  Return the beef to the skillet and toss to coat in the sauce, heating through for 1-2 minutes.

• 9

  Serve the creamy beef and mushroom mixture over the cooked chickpea pasta and garnish with fresh chopped parsley.