Pork Loin Stroganoff Pasta Bake

 

1-1 1/2 pork loin (can be substituted for chicken breasts), cut in 1 inch pieces

1 large onion, chopped

3 garlic cloves, minced

1 pound mushrooms, sliced

1 tablespoon dijon mustard

1/2 cup white wine

1 cup heavy cream

1/2 cup crème fraiche

2 cups chicken broth

1 tablespoon Worcestershire sauce

1/2 cup parsley, chopped  

salt and pepper to taste

2 cups cheese (cheddar & mozzarella mix for example), shredded

14 ounces Tortiglioni Pasta

1. add salt and pepper to chicken and sear in 2-3 tablespoons of butter. Remove and set aside

2. add 2 tablespoons of olive oil to same pot, and cook onion until translucent. Add garlic and mushrooms. When browned, add dijon mustard, mix and pour white wine in to deglaze. Let reduce for about 3 minutes

3. add broth, cream and crème fraîche and let cook until slightly thickened and reduced

4. mix in parsley and taste for salt and pepper

5. mix chicken with slightly undercooked pasta, add cheese, and mix all together. Cover with aluminum foil and bake at 350° for 30-40 minutes. Bake without foil for the last 15 minutes of cooking time for top to brown