WITN - Chef Walter - Recipes

Barbeque Pork and Pasta Tuesday, July 5, 2011

Ingredients

1 16 oz pkg pasta (I like Penne best for this but you can decide)
1 red bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 TBSP olive oil
18 oz pkg refrigerated barbecue shredded pork
1 10 oz can diced tomatoes with green chilies, undrained
½ cup beef broth
1 tsp cumin
salt and pepper to taste
1 cup sharp Cheddar cheese, shredded
¼ cup green onions, chopped

Directions

Cook pasta according to pkg directions. While the pasta is cooking, in a large skillet, heat the oil over medium heat and add the bell pepper and onion. Cook until almost tender. Add garlic and cook for just a short time. Stir in pork, tomatoes, broth, cumin, salt and pepper. Bring to a boil. Drain pasta and add with cheese to skillet. Turn out onto a serving plate and sprinkle with green onions.

WITN

275 E. Arlington Blvd. Greenville, NC 27858 252-439-7777
Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability