Mediterranean Pork Penne

• 2 C  dry whole-wheat penne pasta (8 oz)

• 1 Tbsp  olive oil

• 1 tsp  garlic, minced (about ½ clove)

• 8 oz  white button mushrooms, rinsed and cut into quarters

• ½ bag  (8 oz bag) sundried tomato halves, cut into thin strips

• ½ jar  (8 oz jar) artichoke hearts in water, drained, cut into quarters

• 2 C  low-sodium beef broth

• 2 Tbsp  cornstarch

• 12 oz  stir-fry pork strips, sliced into 12 strips (or, slice 3 4-oz boneless pork chops into thin strips)

• ¼ C  fat-free evaporated milk

• 2 Tbsp  fresh parsley, rinsed, dried, and chopped (or 2 tsp dried)

Directions

• 1

  In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.

• 2

  Add pasta, and cook according to package directions.  Drain.  (Set plain pasta aside for picky eaters—see Healthy Eating Two Ways suggestion below.)

• 3

  Meanwhile, heat olive oil and garlic in a large sauté pan over medium heat.  Cook until soft, but not browned (about 30 seconds).

• 4

  Add mushrooms, and cook over medium heat until the mushrooms are soft and lightly browned.

• 5

  Add sundried tomatoes and artichoke hearts.  Toss gently to heat.

• 6

  In a separate bowl, combine beef broth and cornstarch.  Mix well.

• 7

  Add broth mixture to the pan, and bring to a boil.

• 8

  Add pork strips, evaporated milk, and parsley, and bring to a boil.  Simmer gently for 3–5 minutes (to a minimum internal temperature of 160 °F).

• 9

  Add pasta, and toss well to mix. 

• 10

  Serve 2 cups of pasta and sauce per portion.