Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Pork And Penne Pasta Toss
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- #53362
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 ounces uncooked penne pasta or ziti
6 ounces pork tenderloin, cut into 3/4-inch pieces
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried rosemary leaves, crushed
1/4 teaspoon freshly ground black pepper
3/4 cup chicken broth
1 medium zucchini or yellow summer squash, cut into 1/2-inch chunks
1 small red or yellow bell pepper, cut into thin short strips
1 tablespoon balsamic vinegar
directions
Cook penne to desired doneness as directed on package, drain, cover to keep warm.
Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork and garlic, sprinkle with salt, rosemary and pepper. Cook and stir 3 minutes or until pork is lightly browned. Reduce heat to medium. Add broth, zucchini and bell pepper, simmer about 5 minutes or until pork is no longer pink and vegtables are crisp-tender.
Remove skillet from heat, stir in vinegar. Add cooked penne to pork mixture, toss gently to mix well. If desired, serve with additional freshly ground pepper.
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nutrition data
184 calories, 2 grams fat, 26 grams carbohydrates, 15 grams protein per serving. This recipe is low in fat.
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reviews & comments
March 19, 2013
This was a fantastic meal. I did add a little cornstarch slury to thicken the sauce up.