Pork and Fettuccine with Light Tarragon Sauce

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  • 25 min prep time
  • 25 min total time
  • 9 ingredients
  • 4 servings

Ingredients

8
oz. uncooked fettuccine
1/2
lb. pork tenderloin, cut into thin strips
1
cup thinly sliced carrots
1
(8-oz.) pkg. fresh whole mushrooms, quartered
1
cup evaporated skimmed milk
1
tablespoon all-purpose flour
1/2
teaspoon salt
1/8
teaspoon pepper
1/4
cup tarragon vinegar

Directions

  1. 1 In Dutch oven or large saucepan, cook fettuccine to desired doneness as directed on package.
  2. 2 Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork; cook and stir 3 to 5 minutes or until browned. Stir in carrots. Reduce heat to medium; cover and cook 1 minute. Stir in mushrooms. Cover; cook an additional 2 minutes.
  3. 3 In small bowl, combine milk, flour, salt and pepper; blend well. Add to pork mixture; cook and stir until thickened. Stir in vinegar.
  4. 4 Drain fettuccine; return to Dutch oven. Place over medium-low heat. Add pork mixture to fettuccine; toss to coat. If desired, garnish with fresh tarragon.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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