Pork Fettuccine with Garlic and Black Pepper Cream Sauce
Prep & Cook Time:60+ min.
Cook Within:4 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
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You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare The Ingredients and Cook The Pork
Separate sliced pork into a single layer and pat dry. Season with ¼ tsp salt and a pinch of pepper.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sliced pork to hot pan and stir occasionally until browned and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes. Transfer mixture to a plate. Reserve pan; no need to wipe clean.
Cook The Vegetables
In the same pan over medium high heat, add 1 tsp olive oil. Add tomatoes, peas, and garlic salt. Cook, stirring occasionally until tender, 3-4 minutes.
Make The Sauce
Add cream cheese, cheese spread and ⅓ cup water and bring to a simmer. Stir in pasta and pork and cook 1 minute.
Finish The Dish
Plate dish as pictured on front of card, topping with Parmesan. Bon appétit!
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