Chipotle Barbecue Porky Pappardelle

12 ounces 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

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.

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.

In a large skillet over medium-high heat the canola oil. Add the onion and pepper and saute for 6 minutes. Add the pork mixture and simmer until the pork is cooked through and the sauce thickens, about 6 minutes.

Serve the pork over the pasta. Top each serving with a dollop of sour cream and a sprinkle of chives.

Serves four.

Nutrition value per serving: 670 calories, 14 g fat (5 g saturated), 95 g carbohydrates, 4 g fiber, 37 g protein, 95 mg cholesterol, 880 mg sodium.

J.M. Hirsch, Associated Press Food Editor