Sweet-and-Sour Noodles 'n Pork

 

1

teaspoon vegetable oil

1

lb boneless pork loin chops, cut into thin strips

1/2

teaspoon garlic-pepper blend

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1/2

cup sweet-and-sour sauce

2

tablespoons chili sauce

1 1/2

cups uncooked medium egg noodles (3 oz)

1

package (8 oz) fresh sugar snap peas

1

small red bell pepper, cut into thin strips

1/4

cup cashew pieces

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork to skillet; sprinkle with garlic-pepper blend. Cook 3 to 5 minutes, stirring frequently, until brown.
• 2 Stir in broth, sweet-and-sour sauce and chili sauce. Heat to boiling. Stir in noodles. Cover; cook over medium heat 5 minutes.
• 3 Stir in peas and bell pepper. Cover; cook 5 to 8 minutes, stirring occasionally, until vegetables and noodles are tender. Sprinkle with cashews.