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Vegetable-Stuffed Pork Chops
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Pasta in the Springtime
Yield: Makes 6 servings
Ingredients:
1-1/4
cups vegetable broth, divided
2
tablespoons cornstarch
1/4
cup rice vinegar
1/4
cup soy sauce
3
cloves garlic, minced
1
tablespoon sugar
1
tablespoon minced fresh ginger
1
tablespoon lemon juice
2
teaspoons sesame oil
2
teaspoons hot pepper sauce
1
teaspoon black pepper
1/2
pound cooked chicken breast, cut into matchstick-size strips
2
carrots, peeled and cut into matchstick-size strips
1/4
pound asparagus, diagonally sliced into 1-inch pieces
1
cup packed chopped spinach
1
pound linguine, cooked and drained
Preparation:
1.
Combine 1/4 cup vegetable broth and cornstarch in small bowl; set aside.
2.
Combine remaining 1 cup vegetable broth, vinegar, soy sauce, garlic, sugar, ginger, lemon juice, sesame oil, pepper sauce and black pepper in medium saucepan. Bring to a boil over high heat. Gradually add cornstarch mixture to saucepan, stirring constantly. Bring to a boil, stirring constantly. Reduce heat; simmer 2 to 3 minutes.
3.
Add chicken, carrots, asparagus and spinach to saucepan; increase heat to medium. Cook 3 minutes. Combine sauce with linguine in large bowl; stir gently.
Nutritional Information:
| Serving Size: | |
| Sodium | 1083 mg |
| Protein | 21 g |
| Fiber | 4 g |
| Carbohydrate | 53 g |
| Cholesterol | 32 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 14 % |
| Calories | 334 |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 1 |
| Starch | 3 |
This recipe appears in:
Pasta
