Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Cut meat into thin bite-size strips. Sprinkle meat with cumin, salt, and black pepper. In a wok or extra-large skillet heat 1 tablespoon of the oil over medium-high heat. Add garlic; cook and stir 15 seconds. Add half of the meat; cook and stir 2 to 3 minutes or until slightly pink in center. Remove from wok. Repeat with the remaining oil and meat. Return all of the meat to the wok. Add broth; bring to boiling.

  • Stir in pasta, sweet peppers, and green onions; return to boiling. Cook according to pasta package directions until pasta is tender, stirring occasionally. Stir in the 1/2 cup salsa and, if desired, the oregano; heat. Ladle mixture into serving bowls. Top with Pico de Gallo.

Nutrition Facts

297 calories; fat 9g; cholesterol 53mg; saturated fat 2g; carbohydrates 26g; mono fat 4g; poly fat 2g; insoluble fiber 4g; sugars 5g; protein 26g; vitamin a 1647.8IU; vitamin c 58.3mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 8.4mg; vitamin b6 0.7mg; folate 124mcg; vitamin b12 0.9mcg; sodium 577mg; potassium 585mg; calcium 60mg; iron 3.5mg.