Barbecue Pork and Penne Skillet Tuesday, October 23, 2012


1 16 oz pkg penne pasta
1 cup sweet red pepper, chopped
3/4 cup onion, chopped
1 TBSP butter
1 TBSP olive oil
3 garlic cloves, minced
1 18 oz carton refrigerated fully cooked barbecued shredded pork
1 10 oz can diced tomatoes with mild green chilies, undrained
1/2 cup beef broth
1 tsp ground cumin
1 tsp pepper
1/4 tsp salt
1 1/4 cups cheddar cheese, shredded
1/4 cup chopped green onions


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. Sprinkle with green onions.


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