Three Pepper Pork

Preparation time: 10 minutes; Cooking time: 10 minutes
Serves 4; 1/4 pound per serving
Ingredients
1 pound lean boneless pork loin roast or chops, all visible fat removed
Vegetable oil spray
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium poblano chile pepper, chopped
1 tablespoon sugar
1 tablespoon light soy sauce
1 teaspoon finely shredded gingerroot
1 teaspoon sesame oil
1 teaspoon unseasoned rice wine vinegar
Directions
Cut meat into strips and set aside.
Spray a large skillet with vegetable spray. Place over medium-high heat. Add pork strips to hot skillet and cook, stirring occasionally, for 5 minutes or until done. Remove from skillet. Add bell pepper strips and chile pepper to hot skillet. Cook about 3 minutes or until bell peppers are slightly tender but still crisp.
In a small bowl, stir together remaining ingredients. Add to skillet with peppers and meat. Cook and stir until heated through, about 2 minutes.


Nutrition Analysis (per serving)
Calories 230; Protein 22 g; Carbohydrate 7 g; Cholesterol 71 mg; Sodium 206 mg; Total Fat 12 g; Saturated Fat 4 g; Polyunsaturated Fat 2 g; Monounsaturated Fat 5 g
This recipe is reprinted with permission from the American Heart Association Quick & Easy Cookbook, Copyright © 2001 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available at booksellers everywhere.

Chicken and Asparagus with Penne

1 1/2 cups uncooked penne pasta 1 cup chopped asparagus 6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes 2 cloves garlic, minced 1 can (14.5 ounces) diced tomatoes with herbs, including juice 1 ounce soft goat cheese, crumbled 1 tablespoon Parmesan cheese

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Set aside.
In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes.
Spray a large nonstick frying pan with cooking spray. Add the chicken and garlic and saute over medium-high heat. Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including their juice, and simmer 1 minute more.
In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently to mix evenly.
To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with 1/2 tablespoon Parmesan cheese. Serve immediately.