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Pork, Broccoli and Noodle Skillet

Source of Recipe

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List of Ingredients

6 oz. (4 cups) uncooked dumpling egg noodles
1 (14-oz.) pkg. Frozen Broccoli Florets
1 tablespoon margarine or butter
1 lb. pork tenderloin, cut crosswise into 1/4-inch slices
1 cup sliced fresh mushrooms
1 garlic clove, minced
1 (12-oz.) jar mushroom gravy
1 tablespoon Worcestershire sauce


Recipe

In Dutch oven or large saucepan, cook noodles as directed on package, adding broccoli during last 3 to 5 minutes of cooking time. Cook until noodles and broccoli are tender. Drain. Return to saucepan; cover to keep warm.

Meanwhile, melt margarine in 12-inch nonstick skillet over medium-high heat. Add pork; cook 3 to 5 minutes or until browned, stirring constantly. Add mushrooms and garlic; cook and stir 2 to 4 minutes or until mushrooms are tender.

Add gravy and Worcestershire sauce to pork mixture; mix well. Cook and stir over medium-high heat until mixture is bubbly and thickened.

Add pork mixture to cooked noodles and broccoli; toss gently to coat.

5 (1 1/2 cup) servings
6 points per serving

NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1 1/2 Cups
Calories 320 Calories from Fat 80

DAILY VALUE
Total Fat 9 g
Saturated 2 g
Cholesterol 85 mg
Sodium 510 mg
Total Carbohydrate 33 g
Dietary Fiber 3 g
Sugars 3 g
Protein 27 g