teaspoon vegetable oil
lb boneless pork loin chops, cut into thin strips
teaspoon garlic-pepper blend
cups Progresso® chicken broth (from 32-oz carton)
cup sweet-and-sour sauce
tablespoons chili sauce
cups uncooked medium egg noodles (3 oz)
package (8 oz) fresh sugar snap peas
small red bell pepper, cut into thin strips
cup cashew pieces
In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork to skillet; sprinkle with garlic-pepper blend. Cook 3 to 5 minutes, stirring frequently, until brown.
Stir in broth, sweet-and-sour sauce and chili sauce. Heat to boiling. Stir in noodles. Cover; cook over medium heat 5 minutes.
Stir in peas and bell pepper. Cover; cook 5 to 8 minutes, stirring occasionally, until vegetables and noodles are tender. Sprinkle with cashews.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Pork tenderloin can be substituted for the pork chops.
Pop some frozen egg rolls into the oven to serve with this easy dish.
We calculated the nutrition of this recipe at the time it was created on 10/03/2013. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.