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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 3 |
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A twist on a well-known pasta dish... Ingredients:
3 tablespoons butter |
2 tablespoons flour |
3/4 cup milk |
3/4 cup chicken broth or 3/4 cup bouillon |
1 teaspoon pepper |
3 tablespoons grated parmesan cheese |
1 tablespoon olive oil |
1/2 lb thinly sliced pork roast (cut into 1 by 2 inch pieces) |
1/2 cup onion (diced) |
1 small red bell pepper (diced) |
1 small yellow bell pepper (diced) |
3/4 cup shiitake mushroom (diced) |
1 teaspoon soy sauce |
1 teaspoon white pepper |
spaghetti |
freshly snipped parsley |
Directions:
1. Begin with the sauce by heating butter in a large sauce pan on medium heat.
2. Thoroughly stir in flour forming a paste, and then add milk, broth, pepper, and Parmesan.
3. Stirring continuously, bring to low boil.
4. Reduce heat and simmer on low for 15 more minutes, stirring occasionally.
5. Begin preparing spaghetti according to instructions in a separate pot.
6. Meanwhile, lightly sauté pork and onion in olive oil in a medium skillet on medium heat.
7. When browned, add red bell pepper, yellow bell pepper, mushrooms, soy sauce and pepper.
8. Continue to cook until pork is thoroughly cooked.
9. Strain spaghetti, add to sauce, tossing well Plate on individual serving dishes.
10. Top with pork mixture.
11. Drizzle with 2 tablespoons leftover sauce and sprinkle with parsley.
12. ***A good accompaniment to the dish is warm herb bread.
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