Skillet Hamburger Stroganoff

Ingredients

• 1 pound percent ground beef lean
• 15 ounce beef broth low-sodium canned
• 1  carrots peeled cut into 1/4-inch dice, 1 cup
• 2 tablespoons chives fresh chopped
• 2 tablespoons parsley leaves fresh chopped
• 3 cloves garlic finely chopped
• 6 servings kosher salt and pepper black freshly ground
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 1 tablespoon olive oil extra-virgin
• 1 small onion chopped
• 0.5 teaspoon paprika 
• 6 ounces calcium and fiber enriched penne pasta (recommended: Ronzoni Smart Taste)
• 1 tablespoon tomato paste 
• 1.5 cups water 
• 1 tablespoon worcestershire sauce 
• 10 ounce if white halved quartered

Equipment

• bowl
• frying pan
• wooden spoon

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add the beef, season to taste with salt and pepper and cook, breaking into small pieces with a wooden spoon, until well browned, about 5 minutes.
3. Transfer the meat to a bowl, leaving behind any drippings; reduce the heat to medium.
4. To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes.
5. Add the cooked mushrooms to the bowl with the beef.
6. Add the oil, onion, carrot, garlic, and paprika to the skillet and continue to cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
7. Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes.
8. Add the broth, water, and the Worcestershire sauce to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until the noodles are just al dente. Uncover, stir in the reserved beef and mushrooms until heated through.
9. Remove from heat and stir in the cream cheese, sour cream, chopped parsley, chopped chives, and salt and pepper, to taste, until the cream cheese melts and the sauce is creamy. Divide among 6 bowls.
10. Serve.