Chipotle Barbecue Porky Pappardelle

Serves 4.

12 oz. pappardelle pasta

1/2 tbl. olive oil

1 cup prepared barbecue sauce

1 chipotle in adobo sauce

1 tsp. adobo sauce

1 tsp. lime juice

1 bl. ork loin cutlets (or other lean cut of pork)

1 tbl. canola oil

1 medium yellow onion, diced

1 red bell pepper, cored and diced

Sour cream, to serve

Chopped fresh chives, to garnish

1. Bring a large saucepan of salted water to a boil. Cook the pasta according to package directions. Drain, return to the pot, drizzle with the olive oil, then toss and set aside.

Meanwhile, in a food processor, combine the barbecue sauce, chipotle, adobo sauce and lime juice. Process until smooth. Add the pork, then pulse until well chopped, but not ground. Set aside.

2. In a large skillet over medium-high, heat the canola oil. Add the onion and pepper and sauté for 6 minutes. Add the pork mixture and simmer until the pork is cooked through and the sauce thickens, about 6 minutes.

3. Serve the pork over the pasta. Top each serving with a dollop of sour cream and a sprinkle of chives.

Nutrition information per serving : 670 calories; 130 calories from fat (20 percent of total calories); 14 grams fat (5 grams saturated; 0 grams trans fats); 95 milligrams cholesterol; 95 grams carbohydrate; 37 grams protein; 4 grams fiber; 880 milligrams sodium.