Healthy One Pot Philly Cheesesteak Pasta

• servings: 8 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 lb 96/4 extra lean ground beef

1 green bell pepper (seeded, sliced)

1 onion (sliced)

8 oz mushrooms (sliced)

3 cloves garlic

2 tbsp Worcestershire sauce

3 cups beef broth

2 cups water

1/2 tsp kosher salt

1/2 tsp garlic powder

1/2 tsp onion powder

1 lb Rotini pasta (uncooked, I used Rotini)

3 oz provolone cheese (shredded)

1/4 cup reduced fat cream cheese

Directions

Add olive oil spray to a large Dutch oven, and cook the ground beef on medium high heat for about 5 minutes, or until browned and no longer pink.

Remove the beef from the pot (you can keep the drippings in the pot).

Thinly slice the pepper and onion, and mince the garlic.

Add more olive oil spray to the pot, and add the sliced pepper, onion, and mushrooms.

Cook the vegetables for 8-10 minutes or until tender and slightly caramelized.

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

Add the cooked beef back to the pot.

Add the Worcestershire to the pot, followed by the beef broth and water. Scrape the bottom of the pot with a wooden spoon to pick up any burnt bits.

Add the kosher salt, garlic and onion powder.

Bring this liquid to a boil. Then, add the pasta.

Stir the pasta, then cover the pot and reduce the heat to simmer.

Cook the pasta for about 10 minutes or until tender.

Stir in the provolone and the cream cheese.

Taste for seasoning.

Nutrition

• Serving Size: 1 cup, heaping
• Calories: 361 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Cholesterol: 11 mg
• Sodium: 843 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 25 g