I’m a menu planner. This has only been the case for the past two years but it has made my life so much easier! Every Saturday I sit down and look through my saved recipes on Pinterest, look through recipes I’ve clipped from my cooking magazines, and choose a few favorites. Then I go through my pantry and refrigerator looking at what I have and write down the ingredients that I don’t have. I go grocery shopping on Sundays and the rest of the week is easy. I know what I need to defrost ahead of time and when I get home from work I’m not rushing around trying to figure out what to make.
This past week was no exception. I had my menu plan written, my grocery shopping finished, and then I saw THIS recipe. I don’t know if it was the bright colors, the delicious seasonings, or the gorgeous picture but I had to make it. I looked in the freezer and found some pork chops then looked in the refrigerator and found some peppers. I set the pork in the refrigerator to defrost and two days later I bumped another pasta off the menu and we had this for dinner. This is a quick and easy recipe and I’m happy to be sharing it for #WeeknightSupper as it’s perfect to make after a hard day at work.
This dish was as delicious as it looked. The sauce is creamy and slightly spicy. The peppers add bright colors and the pork add protein to the dish. We ended up sprinkling extra Cajun seasoning on top of the pasta for an added kick.
Cajun Pork and Peppers Fettuccine Alfredo (adapted from So Tasty, So Yummy)
3/4 lb. boneless pork chops, cut into chunks
1 T. Cajun seasoning, divided
1 T. olive oil
1/2 onion, diced
1 bell pepper, sliced (I used half a green pepper and half a red pepper)
2 garlic cloves, minced
1 T. tomato paste
1/4 c. white wine
2 T. cornstarch
1 c. chicken broth
1 c. fat free half and half
1 t. black pepper
1/4 t. red pepper flakes
1/4 c. grated Parmesan cheese
12 oz. whole wheat pasta
1. Place the pork chunks in a large bag. Sprinkle in 2 teaspoons of Cajun into the bag and shake to coat.
2. Heat 1 tablespoon of olive oil in a large skillet. Add the pork and saute until browned. Pour the pork into a bowl and return the skillet to the heat.
3. Heat the remaining olive oil in the skillet and add the onion and peppers. Saute for 3-4 minutes. Add the garlic and cook for 30 seconds.
4. Meanwhile, cook the pasta according to the package directions. Drain and keep warm.
5. Pour the wine into the pan with the vegetables to de-glaze it.
6. In a medium bowl whisk together the cornstarch, chicken broth, and half and half. Add the mixture to the vegetables and stir. Bring to a boil then reduce heat to a simmer. Continue cooking for 5 minutes.
7. Remove the skillet from the heat and stir in the black pepper, red pepper flakes, grated Parmesan, and pasta. Toss to coat the pasta. Serve hot.
Be sure to check out the other awesome #WeeknightSupper meals this week!
Monday – Hezzi-D’s Books and Cooks – Cajun Pork and Peppers Fettuccine Alfredo
Tuesday – Supper For A Steal – Jerk Shrimp Tacos with Mango Salsa
Wednesday – Happy Baking Days – Risotto Primavera
Thursday – Small Wallet, Big Appetite – Southwestern Crock Pot Baked Sweet Potatoes
Friday – Growing Up Gabel – Grilled Chicken Gyros with Tzatiki Cucumber Sauce