Pork and Fettuccine Alfredo Recipe

Pork and Fettuccine Alfredo Recipe photo by Taste of Home

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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.

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Pork and Fettuccine Alfredo Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

15 10 25

Ingredients

2 ounces uncooked fettuccine
2 boneless pork loin chops (5 ounces each), cubed
1 tablespoon butter
2 teaspoons olive oil
1 tablespoon 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

Cook fettuccine according to package directions.
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.

Nutritional Facts 1-3/4 cups (prepared with reduced-fat butter) equals 500 calories, 21 g fat (9 g saturated fat), 94 mg cholesterol, 685 mg sodium, 35 g carbohydrate, 3 g fiber, 40 g protein.

Originally published as Pork and Fettuccine Alfredo in Cooking for 2 Summer 2009, p59

Storing Pasta

I store all my pastas in canning jars rather than the opened boxes. The pasta stays fresher, and the jars stack nicely, too, conserving pantry space. When I’m preparing my grocery list, I can see what I need at a glance. —Laurie S., Gettysburg, Pennsylvania