Loved it. Followed recipe exactly. Great for busy week night meal.
Assorted colors of fresh peppers and paprika turn bottled marinara into a rich Hungarian goulash-style sauce for a quick, hearty weeknight supper.
Yield: 4 servings (serving size: about 1 cup pork mixture and 3/4 cup noodles)
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Amount per serving
- Calories: 396
- Fat: 8.5g
- Saturated fat: 2g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 1.4g
- Protein: 32g
- Carbohydrate: 48.8g
- Fiber: 6.6g
- Cholesterol: 109mg
- Iron: 4.9mg
- Sodium: 666mg
- Calcium: 116mg
- Cooking spray
- 3 cups prechopped multicolored bell peppers
- 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 teaspoons paprika
- 1 1/2 cups red wine pasta sauce (such as Classico Cabernet)
- 1 cup water
- 3 cups hot cooked medium egg noodles (about 2 1/2 cups uncooked pasta)
- 1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add bell peppers to pan; sauté 5 minutes or until tender. Remove from pan.
- 2. Coat pan with cooking spray. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 4 minutes, browning on all sides. Stir in paprika; cook 1 minute. Add pasta sauce, 1 cup water, and bell peppers; bring to a boil. Reduce heat, and simmer 25 minutes or until meat is tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper; cook 1 minute. Serve over egg noodles.
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