This recipe is so quick and easy but still has a lot of great flavor. From time to time I'll add half a pound of sauteed mushrooms to the sauce just before serving.
Ingreadient
- 1 tablespoon chicken bouillon granules
- 1-1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 2 tablespoons butter
- 1-1/2 pounds boneless pork loin roast, cubed
- 2 cups heavy whipping cream
- 3/4 cup grated Parmesan cheese
- 8 ounces fettuccine
Direction
- In a small bowl, combine first 7 ingredients; set aside. In a large skillet, heat butter over medium heat. Add pork; cook, stirring occasionally, until just starting to brown, 10-12 minutes. Stir in spice mixture; cook 1 minute. Add cream and cheese; reduce heat and simmer until sauce thickens slightly and pork is tender, about 10 minutes.
- Meanwhile, cook pasta according to package directions for al dente. Serve pork with fettuccine.
