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Creamy pork and pasta skillet supper
Servings
6
Ingredients
680 g (1 1/2 pound) duBreton pork cubes
3 ml (1/2 tsp.) salt
1 ml (1/4 tsp.) ground black pepper
15 ml (1 tbsp.) butter
375 ml (1 1/2 cups) light cream
125 ml (1/2 cup) grated Parmesan cheese
375 ml (1 1/2 cups) whole kernel corn
15 ml (1 tbsp.) pimiento, drained and diced
750 ml (3 cups) cooked pasta shells
3 ml (1/2 tsp.) salt
1 ml (1/4 tsp.) ground black pepper
15 ml (1 tbsp.) butter
375 ml (1 1/2 cups) light cream
125 ml (1/2 cup) grated Parmesan cheese
375 ml (1 1/2 cups) whole kernel corn
15 ml (1 tbsp.) pimiento, drained and diced
750 ml (3 cups) cooked pasta shells
- Season pork cubes with salt and pepper.
- Heat butter in a large heavy skillet.
- Add pork; sauté until golden brown on all sides, about 10 minutes.
- Remove pork, set aside on a plate and cover to keep warm.
- Pour off any excess butter from skillet.
- Add cream, Parmesan, corn and pimiento to skillet.
- Heat to a simmer; cook and stir for 5 minutes.
- Add cooked shells and reserved pork; simmer to heat through.
Nutrient analysis per serving: 550 calories, 33 g protein, 26.9 g carbohydrates, 34.7 g fat, 19.1 g saturated fat, 172 mg cholesterol, mg sodium, 57% calories from fat, 20% calories from carbohydrates
