Pork and Fettuccine Alfredo Recipe
Pork and Fettuccine Alfredo Recipe photo by Taste of Home

Pork and Fettuccine Alfredo Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

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

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.

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

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.

This recipe pairs well with a full-bodied white wine.

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