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.
What You Need
Original recipe yields 4 servings
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
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Let's 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.
Save 4 grams of fat and 260 mg of sodium per serving by preparing with PHILADELPHIA Neufchatel Cheese and low sodium chicken broth.
Choose spinach leaves that are crisp, dark green and have a fresh fragrance.
For a little spice, stir 1/2 tsp. crushed red pepper in with chicken broth. Omit black pepper, if desired.
Substitute 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces for pork tenderloin.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.