Pork and Fettuccine Alfredo
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
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
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2 ounces uncooked fettuccine
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2 boneless pork loin chops (5 ounces each), cubed
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1 tablespoon butter
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2 teaspoons olive oil
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1 tablespoon all-purpose flour
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1 cup 2% milk
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1-1/2 cups frozen sugar snap stir-fry vegetable blend, thawed
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1/4 cup grated Parmesan cheese
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1/4 teaspoon salt
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1/4 teaspoon lemon-pepper seasoning
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1 tablespoon minced fresh basil
Directions
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1.
Cook fettuccine according to package directions.
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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.
Nutrition Facts
1-3/4 cups: 526 calories, 24g fat (10g saturated fat), 102mg cholesterol, 686mg sodium, 36g carbohydrate (10g sugars, 3g fiber), 40g protein.
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