Basil comes through in the great savory flavor of creamy fettuccine sauce. Chicken can be substituted for pork in this colorful dish from Suzanne Carman of Oshkosh, Wisconsin.

Ingredients

• 2 ounces uncooked fettuccine
• 2 boneless pork loin chops (5 ounces each), cubed
• 1 tablespoon butter
• 2 teaspoons olive oil
• 1 tablespoon all-purpose flour
• 1 cup 2% milk
• 1-1/2 cups frozen sugar snap stir-fry vegetable blend, thawed
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon lemon-pepper seasoning
• 1 tablespoon minced fresh basil

Directions

1. Cook fettuccine according to package directions.
2. Meanwhile, in a large skillet, saute pork in butter and oil until meat juices run clear. Stir in flour until blended. Gradually add milk; stir in the vegetable blend, cheese, salt and lemon-pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with pork mixture and basil.