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.
Pork and Fettuccine Alfredo
Pork and Fettuccine Alfredo
Prep Time
15 min
Cook Time
10 min
Yield
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
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.
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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