Beef And Artichoke Skillet - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Add pasta to sauce and stir to mix well, serve from the skillet.