Prep: 30 min  Cook: 10 min
Cost per Serving: $1.97

Fat-cutting tip: Rinse freshly cooked pasta with water, 
not oil, to prevent sticking.

 8 ounces linguine
 Nonstick cooking spray
 8 ounces pork tenderloin, cut in thin strips
 1 cup coarsely chopped red bell pepper
 3/4 cup thinly sliced carrot
 1 can (14 ounces) baby corn, drained, and corn cut 
in half
 1/2 cup thinly sliced scallions
 3/4 cup fat-free chicken broth
 1/4 cup bottled teriyaki sauce
 2 teaspoons cornstarch
 1 1/2 teaspoons minced garlic
 1 teaspoon dark Oriental sesame oil

1. Bring a large pot of water to a boil. Add pasta and 
cook according to package directions.
Drain, rinse with cold water and return to pot.
2. While pasta cooks, spray a large nonstick skillet 
with cooking spray. Heat over
medium-high heat. Add pork. Cook 2 to 3 minutes, stirring 
often, until golden and
cooked through. Remove from skillet.
3. Spray skillet again. Add bell pepper and carrots. 
Stir over medium-high heat 2 to 3
minutes, until vegetables are crisp-tender. Stir in 
corn and scallions.
4. Mix remaining ingredients until well blended. Stir 
into skillet and bring to a boil. Boil
30 seconds, or until thickened and clear.
5. Stir in pasta and pork. Cook until heated through.

Serves 4. Per serving: 372 cal, 23 g pro, 55 g car, 
6 g fat, 37 mg chol, 926 mg sod.
Exchanges: 3 1/4 starch/bread, 1 vegetable, 1 3/4 lean 

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