Serves 2
- non-stick cooking spray
- 1 tsp olive oil
- 4 cloves garlic, thinly sliced
- 1 large shallot, thinly sliced
- 1 1/2 cups mushrooms, sliced
- 1 red bell pepper, sliced into 1 1/2 inch strips
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/8 tsp (pinch) black pepper
- 1/2 cup dry white wine
- 1/2 cup reduced sodium beef broth
- 1/2 cup green onions, chopped
- 4 oz center cut, thin sliced, boneless, pork loin chops
- 1/4 of a 9 oz package of fresh fettuccine
- 1/2 cup fresh parsley, chopped
Place the cooking water for the pasta on the stove and start to bring it to a boil. In the meantime, heat a frying pan coated with non-stick cooking spray and add 1 tsp olive oil. Saute the garlic, shallots, mushrooms, red pepper with the thyme, salt and black pepper until the mushrooms and red peppers are soft, about 1-2 minutes. Add the wine broth and scallions and bring to a boil. Reduce the heat and simmer until almost all of the liquid has evaporated and a sauce has formed.
While the sauce is simmering prepare your salad with the greens and chopped vegetables you selected from the salad bar; or make your own salad from scratch.
Slice the pork chops into very thin strips of meat. Set the sauce aside after is has reached its desired consistency. Coat a small frying pan with non-stick cooking spray. When the pan is hot add the strips of pork and suate until browned. If the meat begins to stick, splash in a small amount of the sauce or wine to help the pork cook without sticking.
At the same time, place the fettuccine in the boiling water and cook 2-3 minutes or according to package directions. When the pasta is done, add it to the pan with the sauce and stir in the strips of pork. Toss the pasta and pork to coat it with the sauce. Sprinkle with chopped parsley and serve.
Nutritional Information per serving:
Calories: 362 Protein: 26gms Total Fat: 9gms Saturated Fat: 2.5gms
Carbohydrate: 37gms Sugar: 5gms Fiber: 4.5gms
