Pork and Fettuccine with Light Tarragon Sauce

  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 4

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

Steps

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  • 1
    In Dutch oven or large saucepan, cook fettuccine to desired doneness as directed on package.
  • 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
    In small bowl, combine milk, flour, salt and pepper; blend well. Add to pork mixture; cook and stir until thickened. Stir in vinegar.
  • 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









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
370
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
90mg
30%
Sodium
390mg
16%
Total Carbohydrate
56g
19%
Dietary Fiber
3g
12%
Sugars
12g
Protein
26g
% Daily Value*:
Vitamin A
180%
180%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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