Pulled Pork and Penne Skillet
by Judy Armstrong, Prairieville, Louisiana https://www.tasteofhome.com/recipes/barbecue-pork-and-penne-skillet/(pork, pasta,)
Pulled Pork and Penne Skillet
Yield: 8 servings
Prep Time:
Inactive:
Time: 25 min
Ingredients
1 package (16 ounces) Penne Pasta
1 cup chopped sweet red pepper
¾ cup chopped onion
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
1 can (14.5 ounces) diced tomatoes with mild green chiles, undrained
½ cup beef broth
1 teaspoon ground cumin
1 teaspoon pepper
¼ teaspoon salt
1-¼ cups shredded cheddar cheese
¼cup chopped green onions
Instructions
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.
- Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place in a shallow microwave-safe dish. Cover and microwave on high until heated through.
1-¼cups: 428 calories, 11g fat (6g saturated fat), 40mg cholesterol, 903mg sodium, 61g carbohydrate (16g sugars, 4g fiber), 20g protein.