Hormel Foods Recipes

Ingredients

• 8 ounces linguine
• 2 cups thin baby-cut carrots
• 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup milk
• 2 tablespoons all-purpsoe flour
• 1 1/2 teaspoons Herb-Ox® Chicken Flavored Bouillon Granules
• 2 tablespoons vegetable oil
• 1 (1.7-pound) package Hormel® Always Tender® Lemon Garlic Pork Loin Filet, cut into strips
• 1/3 cup shredded Parmesan cheese
• Chopped fresh chives, if desired

Directions

1. In large pot of boiling water, cook linguine and carrots 8 to 10 minutes or until desired doneness, adding asparagus during last 2 to 3 minutes of cooking. Drain; keep warm.
2. In small bowl, combine milk, flour and bouillon; mix well.
3. In large skillet, heat oil over medium-high heat. Add pork. Cook, stirring frequently, 6 to 9 minutes or until pork is no longer pink.
4. Add milk mixture to skillet. Cook, stirring constantly, 2 to 3 minutes or until thickened. Reduce heat to medium-low. Stir in cheese. Cook, stirring constantly, 3 to 4 minutes longer or until cheese is melted. Toss to combine. Sprinkle with chives.