I love chick peas. I could eat by itself out of a can or in humus form as a dip for crackers. I once put it in a shepherd’s pie and it was really pretty good. I figured I’d add it in a simple pasta dish using rotini shells and cut up cubed beef steaks. It was pretty good too.
Boil half a box of rotini shells in water. Cook until al dente. Drain water and set aside. In a sauté pan, heat up a little bit of olive oil. Add chopped garlic to brown for less than a minute or so. Add the cut up cubed steak. Cook until browned. Pour a can of cream of mushroom soup, 1 cup of water and the chick peas. Stir everything around.
Add the cooked pasta. Season with a sprinkle of dried basil, salt and pepper. Stir and cook for about 5 more minutes.
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| Beef Rotini W/ Chick Peas |
- half a box of rotini pasta, cook al dente
- 1 can cream of mushroom soup
- 1 cup water
- 1 can chick peas, drained
- 2 pieces of cubed steak, cup up in strips
- sprinkle dried basil
- salt & pepper
- Boil half a box of rotini shells in water. Cook until al dente. Drain water and set aside.
- In a sauté pan, heat up a little bit of olive oil. Add chopped garlic to brown for less than a minute or so. Add the cut up cubed steak. Cook until browned. Pour a can of cream of mushroom soup, 1 cup of water and the chick peas. Stir everything around.
- Add the cooked pasta. Season with a sprinkle of dried basil, salt and pepper. Stir and cook for about 5 more minutes.
