Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Green Asparagus 1/2 lb $1.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Green Onions 1 bunch $1.50
• Garlic 3 cloves $1.50 each
• Parsley 1/2 bunch $1.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 3/4 cup $1.79
• Dry pasta from pantry 6 to 8 oz penne or rigatoni pantry

Instructions

1. Bring a large pot of salted water to a boil. Cook 6 to 8 oz pasta until al dente. Reserve 1/2 cup pasta water, then drain.
2. Trim 1 lb pork tenderloin and cut into thin bite-size strips. Trim and cut 1/2 lb asparagus into 2-inch pieces. Slice 8 oz mushrooms, thinly slice 1 bunch green onions, mince 3 cloves garlic, and chop 1/2 bunch parsley.
3. Heat 1 tablespoon oil in a large skillet over medium-high. Season pork with salt and pepper and cook 4 to 5 minutes until browned and just cooked through. Transfer to a plate.
4. Add another tablespoon oil if needed. Cook mushrooms for 3 minutes, then add asparagus and the white parts of the green onions and cook 2 minutes more. Stir in garlic for 30 seconds.
5. Pour in 3/4 cup chicken broth and simmer 2 minutes. Return pork to the pan. Add drained pasta, half the parsley, and enough pasta water to make a glossy sauce.
6. Taste and season with salt and pepper. Top with the green onion tops and remaining parsley and serve.