High-Protein Chipotle Steak Alfredo by Nikita Fair

Ingredients

• 1 lb lean steak, cut into bite-sized pieces
• 1 tbsp light butter
• 1 lb pasta
• 1/4 cup fresh chives, chopped
• to taste steak seasoning
• 1 cup plain Greek yogurt
• 1/4 cup milk or unsweetened almond milk
• 2 chipotle peppers in adobo, minced
• 1 tbsp adobo sauce
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• to taste salt and black pepper

Instructions

1. Prepare the steak: Season the bite-sized steak pieces generously with your preferred steak seasoning, ensuring each piece is coated.
2. Cook the steak: Heat a large skillet over high heat. Add the seasoned steak in a single layer. Sear for 2-3 minutes per side, until a deep golden-brown crust forms. Remove steak from skillet and set aside. Add the light butter to the hot skillet and swirl to coat the pan. Return the steak to the skillet and toss for about 30 seconds until it looks glossy.
3. Make the chipotle alfredo sauce: In a blender, combine the Greek yogurt, milk, minced chipotle peppers, adobo sauce, nutritional yeast, garlic powder, and smoked paprika. Blend on high speed until the sauce is completely smooth and creamy. Taste and season with salt and pepper as needed.
4. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta well.
5. Combine pasta and sauce: Return the drained pasta to the pot or a large serving bowl. Pour the prepared chipotle alfredo sauce over the pasta and toss gently until every strand is well-coated.
6. Assemble and serve: Divide the sauced pasta among serving dishes. Top each portion generously with the seared chipotle steak. Garnish with fresh chopped chives for a touch of color and freshness.