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Main dishes

Spinach and Pork Tenderloin Pasta Toss

Spinach and Pork Tenderloin Pasta Toss recipe
photo by:kraft
I was looking for some way to use up pork tenderloin in my freezer. I had all the ingredients on hand. Substituted veggie broth for the chicken broth, and added Italian s...read more
posted by
skitzoidlady
on 12/12/2012
time
prep:
10 min
total:
25 min
servings
total:
4 servings
Magazine Acquisition

What You Need

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

Make It

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.

Kraft Kitchens Tips

Healthy Living
Save 4 grams of fat and 260 mg of sodium per serving by preparing with PHILADELPHIA Neufchatel Cheese and low sodium chicken broth.
Cooking Know-How
Choose spinach leaves that are crisp, dark green and have a fresh fragrance.
Special Extra
For a little spice, stir 1/2 tsp. crushed red pepper in with chicken broth. Omit black pepper, if desired.
K:46058v0E:74195

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