Asian Pork Linguine

Ingredients:

6 ounces uncooked linguine
2 teaspoons cornstarch
1/2 cup water
1/4 cup reduced-fat creamy peanut butter
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1/2 teaspoon garlic powder
1/8 teaspoon ground ginger
1 pound boneless pork loin chops, cubed
3 teaspoons sesame oil, divided
2 medium carrots, sliced
1 medium onion, halved and sliced

Directions:
Cook linguine according to package directions. For sauce, in a small bowl, combine cornstarch and water until smooth. Whisk in the peanut butter, soy sauce, honey, garlic powder and ginger until blended; set aside.

In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm. Stif-fry carrots and onion in remaining oil until crisp-tender. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Return pork to the pan. Drain linguine; add to the pan and stir to coat.

Yield: 5 servings.

Nutrition Facts
One serving: 1 cup
Calories: 376
Fat: 13 g
Saturated Fat: 3 g
Cholesterol: 44 mg
Sodium: 358 mg
Carbohydrate: 39 g
Fiber: 3 g
Protein: 27 g

Ohhhhh I bet chicken would be REALLY good.