• 2 cups cooked pork loin roast, diced (about 1 pound)
  • 4 cups chicken broth, divided
  • 2 tablespoons cornstarch
  • 7 ounces egg noodles
  • 1/2 red bell pepper, diced
  • 3/4 cup frozen peas, (about 4 ounces)
  • 1/8 teaspoon black pepper
  • 2 teaspoons butter

In small bowl thoroughly stir together 1/4 cup broth and cornstarch, set aside. In 4-quart saucepan, bring remaining broth to a boil; add noodles, cook for 5 minutes. Stir in bell pepper, peas and pepper. When noodles are tender, stir in cornstarch mixture. Cook and stir until slightly thickened; stir in pork and butter; heat through.

Serves 6.

Wine suggestion: Serve with simple Gamay Beaujolais.

*Could also use leftover tenderloin or fresh leg of pork.

This simple and hearty dish will satisfy hungry diners on a cold winter day. Serve with crusty French rolls and fresh fruit.

Calories: 292 calories

Protein: 29 grams

Fat: 6 grams

Sodium: 160 milligrams

Cholesterol: 95 milligrams

Saturated Fat: 1 grams

Carbohydrates: 30 grams

Fiber: 2 grams