| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | New import | 4 | Servings | |
INGREDIENTS
| 1/2 | ts | Vegetable oil |
| 1 | c | Sliced mushrooms |
| 1 | c | Chopped broccoli |
| 1/3 | c | Chopped onion |
| 2 | c | Hot cooked fresh fettuccine |
| (about 4 oz uncooked pasta | ||
| 1/3 | c | Thinly sliced Apricot- |
| Glazed Pork Roast (about 3 | ||
| Ounces) | ||
| ds | Salt | |
| 1/8 | ts | Pepper |
| 1/2 | c | Bottled light alfredo sauce |
INSTRUCTIONS
Heat oil in large nonstick frypan on med-high heat. Add mushrooms, broccoli and onion; saute 5 minutes or until tender. Add fettuccine, pork, salt and pepper saute 2 minutes. Stir in alfredo sauce, cook 1 minute or until thoroughly heated. Makes 2 (l 1/2 cup) servings. Posted to MM-Recipes Digest V4 #257 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Sep 27, 97
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”