Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry

Steak and Pork 145° F (rest cooked meat, 3 minutes) |

Seafood 145° F |

Chicken 165° F |

Ground Beef 160° F |

Ground Turkey 165° F |

Ground Pork 160° F

If using flank steak, follow same instructions as steak strips.

If using 20 oz steak strips, follow same instructions as steak strips, seasoning with ½ tsp. salt and a pinch of pepper and working in batches when cooking if necessary.

If using ground beef, follow same instructions as steak strips in Step 2, cooking with ¼ tsp. salt and a pinch of pepper. Remove ground beef from pan after cooking and wipe pan clean. Add ground beef in with seasoning blend and peas.

Prepare the Ingredients Coarsely crush croutons.Coarsely chop spinach.Separate steak strips into a single layer and pat dry. Season all over with ¼ tsp. salt and a pinch of pepper.

Cook the Steak Strips Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 4-6 minutes.Add seasoning blend and peas. Stir occasionally until peas are heated through, 1-2 minutes.

Make the Sauce Add cream, Parmesan, pasta, 2 Tbsp. water, and ¼ tsp. salt to hot pan. Stir occasionally until Parmesan melts and sauce starts to thicken, 1-2 minutes.Add spinach and stir until just wilted, 1-2 minutes.Remove from burner. Add red pepper flakes (to taste).

Finish the Dish Plate dish as pictured on front of card, drizzling pasta with truffle oil (to taste) and garnishing with croutons. Bon appétit!