Pork Alfredo Fettuccine Mexican Style Recipes

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PORK AND FETTUCCINE ALFREDO



Pork and Fettuccine Alfredo image

Basil comes through in the great savory flavor of creamy fettuccine sauce. Chicken can be substituted for pork in this colorful dish from Suzanne Carman of Oshkosh, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

2 ounces uncooked fettuccine
2 boneless pork loin chops (5 ounces each), cubed
1 tablespoon butter
2 teaspoons olive oil
1 tablespoon all-purpose flour
1 cup 2% milk
1-1/2 cups frozen sugar snap stir-fry vegetable blend, thawed
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 tablespoon minced fresh basil

Steps:

  • Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute pork in butter and oil until meat juices run clear. Stir in flour until blended. Gradually add milk; stir in the vegetable blend, cheese, salt and lemon-pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with pork mixture and basil.

Nutrition Facts : Calories 500 calories, Fat 21g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 685mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 40g protein.

PORK, FENNEL AND BUTTERNUT SQUASH PASTA ALFREDO



Pork, Fennel and Butternut Squash Pasta Alfredo image

Provided by Wanna Make This?

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 medium butternut squash (about 3 pounds)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 pound ground pork
2 large portobello mushrooms, stemmed, cut into 1/2-inch pieces
1 large fennel bulb, halved, cored, thinly sliced (about 2 cups)
1 1/2 cups heavy cream
2 ounces Parmesan, finely grated (about 2 cups)
1 1/2 teaspoons garlic powder
8 ounces extra-wide egg noodles
Microgreens, for garnish

Steps:

  • Position a rack in the center of the oven and preheat to 425 degrees F. Bring a large pot of water to a boil over medium-high heat. Line a baking sheet with parchment paper.
  • Cut off the neck from the butternut squash. Trim the stem, then peel the neck piece. Cut the neck into quarters, standing it on the flat end as a base. With a mandoline or sharp knife, slice two of the quarters into 1/8-inch-thick strips. Save any remaining squash for another use.
  • Put the squash strips on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and a large pinch of salt and pepper. Use your hands to rub the seasoning into the squash, and then arrange in a single layer on the baking sheet. Bake until the squash is just tender, about 15 minutes.
  • Heat a large Dutch oven over medium-high heat until hot, and then add 2 tablespoons of the oil. Swirl to coat, and then add the pork and a large pinch of salt and pepper. Break up the pork with a wooden spoon or rubber spatula and stir occasionally until cooked through and browned in spots, 8 to 10 minutes. Use a slotted spoon to remove the pork to a medium bowl. Add the remaining 1 tablespoon oil, the mushrooms, fennel and a pinch of salt and pepper and cook until the vegetables are tender, 6 to 8 minutes, stirring frequently and scraping up any browned bits at the bottom of the pan.
  • Reduce the heat to medium and add the heavy cream, Parmesan, garlic powder and a pinch of salt and pepper. Stir to combine, and then add the pork back to the pan. Bring the sauce to a gentle simmer and cook until the sauce has thickened slightly, to the consistency of a thin gravy, about 5 minutes, stirring occasionally.
  • While the sauce simmers, cook the egg noodles according to the package instructions. Drain the noodles and fold them into the sauce. Gently fold in half of the butternut squash until just combined, and then fold in the remaining half, being careful not to break up the squash too much. Divide into bowls and garnish with microgreens.

PORK TENDERLOIN ALFREDO



Pork Tenderloin Alfredo image

I pulled out a piece of pork tenderloin from the freezer and wondered what to make with it,we did not have any pasta for a while so the tenderloin was going to hook up with the pasta, and it tasted great.

Provided by Marian Arbour

Categories     Pasta

Time 35m

Number Of Ingredients 12

1 pork tenderloin {1 pound}
3/4 c cream cheese, low-fat
1/2 c chicken stock or white wine
1/4 c balsamic vinaigrette dressing
1/2 c grated parmesan cheese
2 clove minced garlic
2 Tbsp lemon juice
2 Tbsp chopped cilantro or basil
1 c frozen peas
1/2 c diced sweet red pepper
salt and pepper to taste
fusilli pasta 1/2 package of 454 gram box.

Steps:

  • 1. Remove thin shinny skin from pork using a sharp knife and cut pork into 1/2 inch thick slices..Spray large skillet or Wok with cooking spray..cook meat on medium=high heat for 5 minutes on each side until browned..if wok gets too dry add 1 tablespoon oil to psn to continue cooking the meat remove meat to plate.
  • 2. Add chicken stock or wine to pan when warm add the cream cheese and stir until cheese has melted..turn heat down to medium..add remaining ingredients then add the meat. cook for another 5 minutes then pour over cooked pasta..sprinkle with extra parmesan cheese if that is your fancy,

CROCK POT PORK CHOPS ALFREDO



Crock Pot Pork Chops Alfredo image

Easy and super good for our lower carb diet. Serve with your favorite LC veggie on the side or for non-low carbers you can serve the sauce over rice or pasta.

Provided by Sooz Cooks

Categories     Pork

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 10

6 country ribs (3/4- to 1-inch) or 6 pork steaks (3/4- to 1-inch)
salt
pepper
garlic powder
1 tablespoon butter
8 ounces fresh button mushrooms, whole
1/3 cup chicken broth
1 (16 ounce) jar alfredo sauce
1/2 cup shredded parmesan cheese
1/2 teaspoon thyme

Steps:

  • Season pork chops with salt and pepper and garlic powder to taste.
  • Melt butter in a large skillet. Add pork chops; brown on both sides.
  • Remove chops and place in the bottom of a 3 1/2-quart or larger slow cooker/Crock Pot.
  • Add chicken broth to the skillet and stir, loosening browned bits as you stir. Stir in the mushrooms and saute for about 3 minutes.
  • Add the alfredo sauce, parmesean cheese and thyme to skillet and stir well (no need to cook this just stir until blended).
  • Pour Alfredo sauce and mushrooms over the chops.
  • Cover and cook on low for 7 to 8 hours.

Nutrition Facts : Calories 350.1, Fat 17.4, SaturatedFat 7.2, Cholesterol 136.4, Sodium 276.4, Carbohydrate 1.6, Fiber 0.4, Sugar 0.9, Protein 44.5

SPICY PORK LOIN ALFREDO



Spicy Pork Loin Alfredo image

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon chicken bouillon granules
1-1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
2 tablespoons butter
1-1/2 pounds boneless pork loin roast, cubed
2 cups heavy whipping cream
3/4 cup grated Parmesan cheese
8 ounces fettuccine

Steps:

  • In a small bowl, combine first 7 ingredients; set aside. In a large skillet, heat butter over medium heat. Add pork; cook, stirring occasionally, until just starting to brown, 10-12 minutes. Stir in spice mixture; cook 1 minute. Add cream and cheese; reduce heat and simmer until sauce thickens slightly and pork is tender, about 10 minutes. , Meanwhile, cook pasta according to package directions for al dente. Serve pork with fettuccine.

Nutrition Facts : Calories 942 calories, Fat 63g fat (37g saturated fat), Cholesterol 249mg cholesterol, Sodium 1638mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 3g fiber), Protein 49g protein.

MEXICAN CHICKEN ALFREDO



Mexican Chicken Alfredo image

One family member likes Italian; another likes Mexican. They'll never compromise when this is on the menu. -Tia Woodley, Stockbridge, Georgia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 11

1 package (16 ounces) gemelli or spiral pasta
2 pounds boneless skinless chicken breasts, cubed
1 medium onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 jars (15 ounces each) Alfredo sauce
1 cup grated Parmesan cheese
1 cup medium salsa
1/4 cup 2% milk
2 teaspoons taco seasoning

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, salsa, milk and taco seasoning. , Drain pasta; toss with chicken mixture. Divide between 2 greased 8-in. square baking dishes. Cover and bake until bubbly, 30-35 minutes. Freeze option: Cover and freeze unbaked casserole up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, until bubbly, 50-60 minutes.

Nutrition Facts : Calories 559 calories, Fat 20g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 899mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 3g fiber), Protein 40g protein.

PORK MEATBALLS WITH ALFREDO SAUCE #RSC



Pork Meatballs With Alfredo Sauce #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Pork meatballs with spinach, portabella mushrooms, and pasta in a creamy Alfredo sauce.

Provided by Chef B Koss

Categories     Pork

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb ground pork
1 (1 ounce) package Hidden Valley Original Ranch Dressing Mix
1/3 cup grated parmesan cheese
1/3 cup panko crispy Italian style breadcrumbs
1 (14 1/2 ounce) can beef broth
1 lb cooked elbow macaroni
1 lb baby portabella mushrooms
9 ounces fresh spinach
2 shallots, minced
2 garlic cloves, minced
1/2 cup butter, divided (2 TBS & 6 TBS)
2 cups heavy cream
1 cup ricotta cheese
1/2 cup parmesan cheese
1/2 cup Hidden Valley® Original Ranch® Dressing

Steps:

  • Meatballs:.
  • In a bowl mix the first 5 ingredients.
  • Roll into balls approx 1 1/2" to make 12 meatballs (set aside).
  • In saucepan bring beef broth to boil - reduce heat to med-high - add meatballs to the pan. Cover and cook for 15 minutes then turn meatballs onto the other side and cook an additional 15 minutes.
  • Cook pasta according to the package directions.
  • Meanwhile prepare the sauce:.
  • In a skillet on med-high heat melt 2 TBS butter, adding onions & garlic cooking until soft (approx 2 min); add mushrooms and cook an additional 2 minutes then add the spinach cooking another 2 minutes until the spinach is wilted. Set aside in a bowl.
  • In the same skillet melt remaining 6 TBS butter, add heavy cream and cook on medium heat a couple of minutes until sauce thickens slightly. Reduce the heat to low and add the parmesan and ricotta cheeses stirring until smooth. Add the Hidden Valley Original Ranch Dressing stirring an additional minute.
  • Add the spinach and mushroom mixture to the sauce in the skillet folding in the cooked pasta. Transfer to serving dish.
  • Remove the meatballs from the broth (discarding the broth) and spoon the meatballs into the pasta sauce.
  • Serve with salad and bread. Enjoy!

Nutrition Facts : Calories 1527.3, Fat 122.9, SaturatedFat 62.6, Cholesterol 365.4, Sodium 1526.2, Carbohydrate 58.7, Fiber 5.7, Sugar 5.6, Protein 50.8

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