PORK ALFREDO FETTUCCINE MEXICAN STYLE
This recipe works well with most any meat so don't hesitate to experiment with different noodles, mushrooms, peppers, and meat. This is a quick, easy, and tasty dinner. The second photo is without meat.
Provided by Dennis Purcell @mrpie
Categories Chicken
Number Of Ingredients 14
Steps:
- Broil or bake your pork chops with your preferred seasonings. I usually broil them at 450 for about 20 minutes. Don't over cook, leave them nice and juicy.
- While the chops are cooking, cut up the peppers and onion into thin bite size pieces. I usually use pre- sliced baby portebello but just any mushroom will work fine. You can saute them first a little if you like, I don't. I prefer my vegetables crispy and just warmed up a bit.
- In another pan, add a bag of noodles and cook as directed on the package. Most any noodle will work fine. My wife is gluten intolerant so I use rice noodles for her portion.
- In a sauce pan add the Alfredo and tomato sauce warm gently on low heat. Add the vegetables when the sauce gets warm. Again, when you add the vegetables to the sauce is a cooked/crisp preference.
- When the pork chops are done, remove from the pan and cut up into bit size pieces, remove any fat to your taste. Add the pieces to the sauce and continue to heat slowly. I usually add the chop dripping with spices into the sauce.
- When the noodles are done, drain and rinse. Spoon on the sauce and sprinkle with the cayenne pepper.
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