February 23, 2012
Chipotle Barbecue Porky Pappardelle
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.