Pork and Pasta Dijon

  • Prep Time: 10 min
  • Cook Time: 24 min
  • Total Time: 34 min
Makes: 4 Servings

Ingredients

  • 1 14.5 oz. Can College Inn Chicken Broth with Roasted Garlic
  • 8 oz. PENNE uncooked
  • 1 cup MILK
  • 2 Tbsp. CORNSTARCH
  • 4 PORK CHOPS (boneless) cut into strips
  • 1 Tbsp. VEGETABLE OIL
  • 1 cup CARROTS cut into strips
  • 1 cup GREEN PEPPERS cut into strips
  • 2 Tbsp. DIJON MUSTARD
  • PARMESAN CHEESE grated

Instructions

Cook pasta according to package directions. Keep warm. Meanwhile, in small bowl, blend broth, milk and cornstarch; set aside. In large skillet, Cook and stir pork in oil until cooked through, about 4 minutes; remove. In same skillet, cook and stir vegetables 1 to 2 minutes until tender-crisp; remove. Pour reserved broth mixture into skillet; simmer, stirring, 3 to 4 minutes until sauce is thickened. Blend in mustard. Return pork and vegetables to skillet; heat. Toss with pasta. Sprinkle with cheese.

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