1/2 lb whole wheat spaghetti, linguine or fettuccine
1/4 cup balsamic vinaigrette dressing, divided
1 lb port tenderloin, cut into 1-inch pieces
1 cup chopped red onion (I just used a yellow onion)
3 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved (I used a can of diced tomatoes)
1/3 cup chicken broth
6 cups loosely packed baby spinach leaves
1 cup Italian 3 cheese blend, divided ( I just made my own blend with monterey jack, mozzarella, and Parmesan)
Cook chosen pasta as directed on package, omitting salt. Meanwhile heat 2 Tbsp dressing in large skillet over medium high heat. Add meat; cook 5-6 min or until done, stirring occasionally. Remove from skillet; cover to keep warm.
Add remaining dressing, onions and garlic to skillet; cook and stir 2-3 min or until onions are crisp tender. Add tomatoes cook 1 min. Add broth and meat; stir. Bring to boil, stirring occasionally.
Drain pasta. Add to ingredients in skillet with the spinach and 1/2 cup cheese; mix lightly. Top with remaining cheese.
Another Kraft recipe!