Creamy Tuscan Pork Pasta
This easy one skillet dinner features juicy pork, sun-dried tomatoes, and fresh spinach in a creamy pasta. Minimal prep and clean up make this perfect for any night of the week!
- 1 package Smithfield Roasted Garlic & Herb Loin Filet
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 8 ounces penne pasta
- ½ cup sun-dried tomatoes drained
- 2 cups chicken broth
- 2 oz. cream cheese
- 1/4 cup grated Parmesan
- 2 cups chopped spinach
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper
Chop the pork loin into bite-sized pieces, about 1/2 - 1 inch each.
Heat a large heavy-bottomed skillet over medium heat. Add the oil.
Add pork to the skillet. Cook, stirring often, until browned on all sides. The pork does not need to be completely cooked through at this point.
Add the garlic and cook for one minute.
Add the penne, sun-dried tomatoes, and chicken broth to the skillet and stir.
Bring to a boil, reduce to a simmer, and cover. Cook for 5 minutes.
Remove the lid and continue cooking for 5 more minutes.
Add the cream cheese and Parmesan to the skillet and stir until melted.
Remove from the heat and add the spinach to the skillet. Cover and let set for 5 minutes before stirring to combine. Season with salt and pepper.
Serving: 1g | Calories: 243kcal | Carbohydrates: 35g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 414mg | Potassium: 530mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1181IU | Vitamin C: 12mg | Calcium: 90mg | Iron: 2mg