1 pound (10 to 12 slices) of Sadler’s Smokehouse

   Beef Brisket, sliced crosswise into ¼ inch strips

4 cups cooked bow tie pasta

1 pound fresh asparagus, cut into 1 ½ inch lengths

8 green onions sliced 1 inch in length, including tops

1 tablespoon minced garlic

1 ½ cups beef broth

1 cup tomato puree

3 tablespoons sun dried tomatoes, chopped

   (not oil packed)

 

Servings: 4

Prep Time: 15 minutes; Total Time: 25 minutes

In a medium skillet over medium high heat, add 1 cup broth, asparagus, onions, and garlic cook until broth evaporates (5 to 7 minutes), add remaining broth and ingredients, cook stirring frequently about 2 minutes or until mixture is hot.