11 Mar Lamb and Portabella Rigatoni
Servings: 6
Estimated Total Prep Time: 45 minutes
NUTRITION INFO (per serving)
Calories: 537
Total Protein: 29 grams
Total Carbs: 63 grams
Total Fat: 18 grams
Saturated Fat: 8 grams
Total Fiber: 3 grams
INGREDIENTS
1 lb lamb loin chops, with fat trimmed, uncooked
½ tsp seasoning salt
2 cups diced portabella mushrooms, ¾ inch thick
3 tbsp soy sauce
2 cups water
3 tbsp pineapple juice
1 tbsp crushed garlic (two cloves)
2 tbsp ginger
4 oz reduced-fat cream of mushroom soup
1 lb rigatoni pasta, uncooked
PREPARATION
Bring salted water to boil in large pot, following cooking instructions on pasta package.
Heat a large skillet on medium-high. Add lamb. Add salt and pepper. Cook lamb approximately 5 minutes each side. Lamb may be pinkish, but should not be raw in center. Set lamb aside.
Add rigatoni to pot. In the same skillet used for the lamb, add soy sauce, water, pineapple juice, garlic, and ginger. Bring to boil, then reduce heat to medium, add cream of mushroom soup and simmer. Add portabella mushrooms, mixing occasionally.
Cut lamb off of bones and dice into small cubes, approximately ½-inch thick. Add lamb to sauce and pour over drained pasta.