Pork & Pepper Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/2 lbs pork tenderloin (pork loin also works)16 oz penne pasta red peppersgreen peppersonionfennel seedgarlicwhite winechicken brotholive oil
Thinly slice the pork, while frozen, salt & pepper, set aside. ( I usually put the pork to set in the fridge, set for several hours) Thinly slice peppers and onion. Cook the peppers & onions in 3 tbsp of oil, on medium heat until lightly brown and wilted. (10 min) pull from pan and set aside. Add pork to the pan with 1 tbsp oil, & garlic, fennel cook on medium heat, until no longer pink. (10 min) Turning often. The key is cook quickly. When pork is lightly browned add back the peppers and onions and white wine. I use a chardonnay. cook 2-3 minutes until wine cooks down. then add the chicken broth, stirring often until all is combined and heated thru. stir in cooked pasta to coat.
Number of Servings: 10
Recipe submitted by SparkPeople user CLAUDINEBELL.
Number of Servings: 10
Recipe submitted by SparkPeople user CLAUDINEBELL.
Nutritional Info Amount Per Serving
- Calories: 260.2
- Total Fat: 10.5 g
- Cholesterol: 69.0 mg
- Sodium: 161.0 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.4 g
- Protein: 22.9 g
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