Ingredients
2 ounces uncooked fettuccine2 boneless pork loin chops (5 ounces each), cubed1 tablespoon butter2 teaspoons olive oil1 tablespoon all-purpose flour1 cup 2% milk1-1/2 cups frozen sugar snap stir-fry vegetable blend, thawed1/4 cup grated Parmesan cheese1/4 teaspoon salt1/4 teaspoon lemon-pepper seasoning1 tablespoon minced fresh basil
Preparation
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.
