1/4 package H-E-B Whole Wheat Spaghetti
3 (about 1/2 lb.) fresh poblano peppers
1 package (8 oz.) H-E-B Fully Fit™ Extra Lean Pork Medallions
1 1/2 Tbsp. H-E-B Extra Virgin Olive Oil
3 H-E-B Ready, Fresh, Go!® Garlic Cloves, chopped
* H-E-B Ground Black Pepper
3/4 c. H-E-B Ready, Fresh, Go!® Chopped Onion
1 c. H-E-B Fat Free Sour Cream
Prepare the pasta according to package directions and keep warm.
Heat broiler. Meanwhile, remove stems and seeds from peppers. Cut pepper lengthwise into quarters and place on a broiler rack, skin-side up. Broil peppers 3-4 inches from heat source 4-6 minutes or until skin blisters and begins to blacken. Remove from oven and immediately place peppers in a 1 gallon sealable plastic bag. Seal bag to close; let stand 10 minutes. Peel or rub skins from peppers and discard. Cut peppers into 1/4 inch thick strips.
Cut each pork medallion into four pieces. Combine pork, 1 Tablespoon oil, chopped garlic & black pepper to taste in a small bowl.
Heat a medium non-stick skillet over Medium heat for 3 minutes. Add the seasoned pork to the hot skillet and cook 5 to 7 minutes or until completely cooked. Remove meat from skillet and cover to keep warm; leave pan juices in skillet.
Add 1/2 Tablespoon of oil to skillet. Sautèacute; onion 5 to 7 minutes or until softened; stir in pepper strips. Add fat free sour cream and pork medallion pieces; stir until heated through. Season to taste with salt. Serve over whole wheat spaghetti.
No Nutritional Information Available
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