One Pot Turkey Mushroom Pasta

One Pot Turkey Mushroom Pasta
Print Recipe
    Servings Prep Time
    4 people 20 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    4 people 20 minutes
    Cook Time
    25 minutes
    One Pot Turkey Mushroom Pasta
    Print Recipe
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      25 minutes
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      25 minutes
      Instructions
      1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
      2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
      3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.

      Creamy Lime Pork Tenderloin

      Creamy Lime Pork Tenderloin
      Print Recipe
      A unique combination of ingredients come together to create a delicious bright and creamy pork tenderloin dish.
        Servings
        4 people
        Servings
        4 people
        Creamy Lime Pork Tenderloin
        Print Recipe
        A unique combination of ingredients come together to create a delicious bright and creamy pork tenderloin dish.
          Servings
          4 people
          Servings
          4 people
          Ingredients
          Servings: people
          Instructions
          1. Cut pork tenderloin in half lengthwise. Lay cut side flat and cut tenderloin into thin strips. Repeat with other side. Season with salt and pepper and set aside.
          2. Mix cornstarch and cold water and set aside.
          3. Add 1 Tbsp oil to a large non stick skillet. Heat over high heat until hot. Add half of the pork tenderloin slices and quickly sauté until browned and just cooked through. Set aside and cover. Repeat with remaining pork tenderloin.
          4. In same skillet heat remaining Tbsp of oil and sauté onions until softened and slightly caramalized, about 5 minutes. Remove from pan and set aside. In same skillet add bacon and cook until rendered but not crisp. Add jalapeño and continue to cook until bacon has started to crisp and jalapeño has softened, about 5 more minutes.
          5. In the same skillet add wine and reduce slightly for about 2 minutes. Add stock and cream and continue to reduce to 1 1/4 cups, about 7 minutes. Add cornstarch mixture and cook until slightly thickened and mixture has come to a slight boil. Reduce heat and add in pork, onions, tomatoes and lime juice. Cook until heated through, about 1 minute. Season to taste with salt and pepper. Serve over rice and sprinkle with green onions and cilantro if desired.
          Recipe Notes

          Recipe Source:  Adapted from Epicurious Shredded Pork Tenderloin with Lime Sauce