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Pork and Pasta

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

“A quick stovetop recipe that's great for using up leftover pork loin or those cooked chops sitting in the fridge. Used as a main dish, you can count on two generous servings.” Janice Kennedy - Sayville, New York
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Ingredients

  • 3 ounces uncooked angel hair pasta
  • 1/2 pound boneless pork loin chops, cut into thin strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon canola oil, divided
  • 1-1/2 cups cut fresh green beans
  • 2 celery ribs, sliced
  • 4-1/2 teaspoons chopped onion
  • 3 tablespoons water
  • 4 teaspoons reduced-sodium soy sauce
  • 1 teaspoon butter

Directions

  1. Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
  2. In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.

Nutrition Facts

2 cups: 389 calories, 11g fat (4g saturated fat), 60mg cholesterol, 783mg sodium, 40g carbohydrate (3g sugars, 5g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

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