I found this recipe in one of my old Food & Family magazines from Kraft. My biggest question is - "Why haven't I made this before?" Since I found the recipe, I've made it twice with beef and once with chicken. This is going to be a regular recipe around here.
This is really easy and tastes really good. It is best with steak and fresh vegetables, but I used boneless chicken thighs and frozen broccoli once, and that was pretty good, too. You could probably adapt the recipe to use whatever vegetables you have or want to use - though carrots and broccoli are pretty much perfect.
I always set a bit of the pasta water aside to add to any leftovers - whatever looks good - because pasta tends to absorb liquid when it sits, and a little extra is welcome when it's time to heat it back up. Of course, last time I made it, my husband was here, and there weren't any leftovers. I guess he likes it too!
I really like to sprinkle a few red pepper flakes on top and cilantro if I have it. The Kraft recipe says to sprinkle with dry roasted peanuts, which I haven't tried, but it does sound good - so maybe next time.