SOUTHWESTERN PORK & PASTA

Southwestern Pork & Pasta image

This filling dish is packed with family-pleasing flavor. Also try it with boneless, skinless chicken breast instead of pork. -Nicole Filizetti, Jacksonville, Florida

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 18

Ingredients

1 package (16 ounces) penne pasta
2 pounds pork tenderloin, cut into 1-inch cubes
2 tablespoons olive oil
8 green onions, chopped
4 garlic cloves, minced
3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 cans (15 ounces each) black beans, rinsed and drained
1 package (16 ounces) frozen corn, thawed
1 jar (16 ounces) salsa
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
2 tablespoons cold water
Sour cream

Steps:

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches until no longer pink; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat., Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months., To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through.

Nutrition Facts : Calories 465 calories, Fat 7g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 1098mg sodium, Carbohydrate 69g carbohydrate (12g sugars, Fiber 9g fiber), Protein 31g protein.