SPINACH AND PORK TENDERLOIN PASTA TOSS

Spinach and Pork Tenderloin Pasta Toss image

Here's our tried-and-true way of making new spinach lovers: Serve it up in a pasta with pork tenderloin and a rich, creamy sauce.

Provided by My Food and Family

Categories Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 9

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Ingredients

8 oz. rotini pasta, uncooked (2 cups dry)
1 cup chopped onion
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (14-1/2 oz.) chicken broth
1 Tbsp. GREY POUPON Dijon Mustard
1/4 tsp. black pepper
1 lb. pork tenderloin, cut into bite-sized pieces
1 bag (6 oz.) baby spinach
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Cook pasta as directed on package; keep warm. Lightly spray large skillet with cooking spray; heat on medium-high heat. Add onion; cook 5 to 7 min. or until softened. Add cream cheese, broth, mustard and pepper; cook until heated through.
Add pork; cover. Reduce heat to low; cook 10 to 12 min. or until pork is cooked through.
Drain pasta. Immediately add to skillet along with spinach. Toss until spinach is wilted.Serve topped with cheese.

Nutrition Facts : Calories 460, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 680 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 5 g, Protein 36 g