The Pioneer Woman Tasty Kitchen
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Cajun Pork Alfredo Pasta

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Level: Easy

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Description

This recipe is very easy to make and in the 20 minutes it took me to whip it up, my daughter had chopped up a salad. Dinner was complete! The Alfredo sauce used in this dish is not as rich as many, but the flavor is very intense. If you have fresh tomatoes, cut a couple up and use them instead of the stewed tomatoes. This is a new family favorite. Enjoy!

Ingredients

  • FOR THE PASTA:
  • 1-½ pound Pork, Cubed (I Used Loin)
  • 1-½ teaspoon Cajun Seasoning, Use Less If You Don't Like It Hot
  • 1 pound Mostaccioli Rigati Pasta, Cooked According To Package Instructions For Al Dente
  • 15 ounces, weight Canned Black Beans, Drained
  • 15 ounces, weight Petite Diced Stewed Tomatoes
  • FOR THE ALFREDO SAUCE:
  • ¼ cups Butter
  • 1 cup Whole Milk
  • 2 cloves Garlic, Crushed
  • 1-½ cup Freshly Grated Parmesan Cheese
  • ¼ cups Chopped Fresh Parsley

Preparation

Sprinkle the pork with the Cajun seasoning, and if you have time, let it sit in the refrigerator for a few hours to absorb the flavoring. If not, go ahead and brown and sauté the meat in a skillet over medium high heat until thoroughly browned on all sides and cooked through.

While the pork cooks, prepare the Alfredo sauce. Melt butter in a skillet over medium heat. Pour milk into butter and allow it to simmer for about 5 minutes. After simmering, add garlic, Parmesan cheese and parsley. Stir and heat for about 2 minutes, to allow the flavors to mix. Remove from heat.

Combine cooked and drained pasta, pork, beans and tomatoes in a pot over medium heat. I like to use the pot that the pasta was cooked in, as it is warm. Pour Alfredo sauce over all, stir, heat through and serve.

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