MEXICAN PORK AND PASTA

MEXICAN PORK AND PASTA

serve 4

6 oz uncooked   pasta, penne is good for this recipe
Juice of 2 limes
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1 lblean pork tenderloin, thinly sliced
1 medium yellow pepper, sliced into thin strips
1 medium red pepper, sliced into thin strips
1 medium green pepper, sliced into thin strips
2 carrot, shredded
1 medium onion, cut into thin wedges
4 oz canned green chili peppers, mild, drained, chopped
1 medium courgette, cut in half lengthwise and sliced
   
Cook pasta, drain, set aside and cover to keep warm.
Meanwhile, combine   2 tablespoons of lime juice, cumin, chili powder and garlic powder in a medium bowl; mix well. Add pork and toss to coat. (Note: Boneless, skinless chicken breast if desired.)
Spray a large frying pan or wok with Frylight, add pork mixture; cook, stirring, until lightly browned, about 2 to 3 minutes. Add sliced peppers, carrot, onion and chilli peppers; cook, stirring, until vegetables are crisp-tender, about 2 to 3 minutes. Stir in cougette and remaining   (4   lime juice; cover and cook for 2 minutes.
Spoon pork and vegetable mixture into a large serving bowl. Add cooked pasta; stir gently to mix and coat.