Chipotle Barbecue Porky Pappardelle
- 12 oz. pappardelle pasta
- 1/2 Tbsp. olive oil
- 1 cup prepared barbecue sauce
- 1 chipotle in adobo sauce
- 1 tsp. adobo sauce
- 1 tsp. lime juice
- 1 lb. pork loin cutlets (or other lean cut of pork)
- 1 Tbsp. canola oil
- 1 medium yellow onion, diced
- 1 red bell pepper, cored and diced
- Sour cream
- Chopped fresh chives
Bring a large saucepan of salted water to a boil. Cook the pasta according to package directions. Drain, return to the pot, drizzle with the olive oil, then toss and set aside.
Meanwhile, in a food processor combine the barbecue sauce, chipotle, adobo sauce and lime juice. Process until smooth. Add the pork, then pulse until well chopped, but not ground. Set aside.
In a large skillet over medium-high, heat the canola oil. Add onion and pepper and saute for 6 minutes. Add the pork mixture and simmer until the pork is cooked through and the sauce thickens, about 6 minutes. Serve the pork over the pasta. Top each serving with a dollop of sour cream and a sprinkle of chives. Serves 4.