Smart Pork-Pasta Toss

By carol gorman

Ingredients

• 220 g whole wheat spaghetti, uncooked
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 1 lb. (450 g) pork tenderloin, cut into bite-size pieces
• 1 cup chopped red onions
• 3 cloves garlic, minced
• 1-1/2 cups cherry tomatoes, halved
• 1/3 cup 25%-less-sodium chicken broth
• 6 cups loosely packed baby spinach leaves
• 1 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided

Details

Servings 4
Preparation time 25mins
Adapted from kraftcanada.com

Preparation

Step 1

Cook spaghetti as directed on package, omitting salt. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium-high heat. Add meat; cook 5 to 6 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.

Add remaining dressing, onions and garlic to skillet; cook and stir 2 to 3 min. or until onions are crisp-tender. Add tomatoes; cook 1 min. Add broth and meat; stir. Bring to boil, stirring occasionally.

Drain spaghetti. Add to ingredients in skillet along with the spinach and 1/2 cup cheese; mix lightly. Top with remaining cheese.