Southwestern Pork & Pasta |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This filling dish is packed with family-pleasing flavor. âAlso try it with boneless, skinless chicken breast instead of pork.â Nicole Filizetti - Jacksonville, Florida Ingredients:
1 package (16 ounces) penne pasta |
2 pork tenderloins (1 pound each), cut into 1-inch cubes |
2 tablespoons olive oil |
8 green onions, chopped |
4 garlic cloves, minced |
3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained |
2 cans (15 ounces each) black beans, rinsed and drained |
1 package (16 ounces) frozen corn, thawed |
1 jar (16 ounces) salsa |
1 tablespoon chili powder |
1 teaspoon salt |
1 teaspoon ground cumin |
1 teaspoon paprika or smoked paprika |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1 tablespoon cornstarch |
2 tablespoons cold water |
sour cream |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches over medium heat for 6-7 minutes or until juices run clear; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat.
3. Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.
4. To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through. Yield: 10 servings.
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