Philly Cheesesteak Pork Pasta

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 6-8
  • 1 1/2 pounds Swift Premium® Boneless Pork Loin Roast or Loin Chops, frozen for 10 minutes then cut into strips
  • 1 1/2 tablespoons salt, coarse ground
  • 1/2 teaspoon black pepper, freshly ground
  • 4 tablespoons extra virgin olive oil, divided
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 large red onion, thinly sliced
  • 3 bell peppers, thinly sliced (any color)
  • 16 ounces penne pasta
  • 4 cups chicken broth or chicken bone broth
  • 1/4 cup half & half
  • 4 ounces provolone cheese, chopped
  • 2 ounces smoked provolone cheese, chopped
  • 1/2 cup parmesan cheese, grated, plus more for serving
  • Hot sauce
Cooking Directions:
  1. Sprinkle the pork with 1 teaspoon of the salt and pepper. Heat 1 tablespoon of the oil in a large pot or Dutch oven over high heat and add half the meat. Cook without stirring until browned, about 1-2 minutes. Turn and cook another minute. Move cooked strips of pork to a plate and repeat with another tablespoon of oil and the remaining meat.
  2. Add another tablespoon of oil and the mushrooms to the pot. Sprinkle with the remaining salt and cook until nicely browned, about 6 minutes. Add the onions and peppers and cook until softened, another 5 minutes. Add the pasta and broth and bring to a boil. Stirring frequently, cook until pasta is al dente, about 9-11 minutes. Stir in the half & half and all the cheeses, season well with hot sauce. Season to taste with salt and pepper.
  3. Let stand 5 minutes to absorb any extra liquid. Serve hot with additional parmesan cheese.
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