Ingredients

1 pound pappardelle pasta

½ tablespoon olive oil

1 cup prepared barbecue sauce

1 chipotle in adobo sauce

1 teaspoon adobo sauce

1 teaspoon lime juice

1 pound pork loin cutlets (or other lean cut of pork)

1 tablespoon canola oil

1 medium yellow onion, diced

1 red bell pepper, cored and diced

Sour cream, to serve

Chopped fresh chives, to garnish

Preparation

  1. Bring a large saucepan of salted water to a boil. Cook the pasta according to package directions. Drain, return to the pot, drizzle with the olive oil, then toss and set aside.
  2. Meanwhile, in a food processor combine the barbecue sauce, chipotle, adobo sauce and lime juice. Process until smooth. Add the pork, then pulse until well chopped, but not ground. Set aside.
  3. In a large skillet over medium-high heat, the canola oil. Add the onion and pepper and sauté for 6 minutes. Add the pork mixture and simmer until the pork is cooked through and the sauce thickens, about 6 minutes.
  4. Serve the pork over the pasta. Top each serving with a dollop of sour cream and a sprinkle of chives.