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Ribbons and Bows Dinner Recipe

   
 

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     Ribbons and Bows Dinner

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
4-1/2 cups uncooked bow tie pasta
2 pork tenderloins (3/4 pound each), cut into 2-inch strips
3 tablespoons olive oil, divided
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 jar (17 oz) Alfredo sauce
2-1/2 teaspoons dreid basil
3/4 teaspoon garlic salt
1/4 teaspoon white pepper
 

Instructions
Cook pasta according to package directions. Meanwhile in large skillet, cook pork in 1 tablespoon oil over medium heat until no longer pink; remove and keep warm. In the same pan, saute the broccoli and cauliflower in remaining oil until crisp-tender.
Drain pasta; stir into the skillet. Add Alfredo sauce, pork, basil, garlic salt and pepper. Cook and stir until heated through.


Originally Submitted
3/23/2010





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