Noodles With Smoked Pork And Rosemary

Recipe Ingredients

1 lb	454g / 16oz	Egg noodles - uncooked
2 teaspoons	10ml	Vegetable oil
1 teaspoon	5ml	Onion - chopped (medium)
1 lb	454g / 16oz	Mushrooms - quartered
2 tablespoons	30ml	Flour
1 cup	237ml	White wine
3 tablespoons	45ml	Dijon mustard
1 cup	237ml	Low-sodium chicken broth
8 oz	227g	Smoked pork - or lean cooked ham,
		Cut into strips
2 teaspoons	10ml	Chopped fresh rosemary - or
1/2 teaspoon	2.5ml	- dried rosemary
		Salt to taste
1/2 teaspoon	2.5ml	Black pepper
		Grated provolone - (optional)

Recipe Instructions

Cook noodles according to package directions. While noodles are cooking, warm the vegetable oil in a large saucepan over medium heat. Add onion and saute until onion is transparent. Add mushrooms and stir. Let mushrooms cook for 6 to 8 minutes, stirring occasionally, until they are very tender. If there is liquid remaining in the pan after the mushrooms are cooked, increase heat to high until liquid has reduced completely.

Reduce heat to low and stir in flour. Stir over low heat for 2 to 3 minutes. Stir in white wine, mustard and chicken broth. Over medium heat, bring sauce to a gentle boil. Stir in the smoked pork, rosemary, salt and pepper. Cover and simmer over very low heat.

When noodles are done, drain. Immediately toss noodles with sauce. Top with grated provolone, if desired, and serve.

Each serving provides: 623 Calories; 30.6 g Protein; 90.7 g Carbohydrates; 11.6 g Fat; 130 mg Cholesterol; 1284 mg Sodium. Calories from Fat: 17% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

Source:
Jo Anne Merrill

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