Pork and Fettuccine Alfredo |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Basil comes through in the great savory flavor of creamy fettuccine sauce. Chicken can be substituted for pork in this colorful dish from Suzanne Carman of Oshkosh, Wisconsin. Ingredients:
2 ounces uncooked fettuccine |
2 boneless pork loin chops (5 ounces each), cubed |
1 tablespoon butter |
2 teaspoons olive oil |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup 2% milk |
1-1/2 cups frozen sugar snap stir-fry vegetable blend, thawed |
1/4 cup grated parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon lemon-pepper seasoning |
1 tablespoon minced fresh basil |
Directions:
1. Cook fettuccine according to package directions.
2. Meanwhile, in a large skillet, saute pork in butter and oil until meat juices run clear. Stir in flour until blended. Gradually add milk; stir in the vegetable blend, cheese, salt and lemon-pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with pork mixture and basil. Yield: 2 servings.
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