Diabetic-Friendly Pork Stroganoff Recipe

Bring a large pot of water to a boil. Add penne and cook stirring occasionally until tender yet firm to the bite about 11 minutes.

Meanwhile whisk 1/2 cup broth sour cream flour mustard salt thyme and 1/4 teaspoon pepper together in a small bowl.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook until browned on all sides about 5 minutes. Transfer to a bowl. Drain pasta and keep warm.

Heat remaining oil in a skillet over medium-high heat. Add mushrooms broccoli and onion. Cook stirring occasionally until vegetables are lightly browned and crisp-tender 5 to 7 minutes. Return pork to the skillet. Add remaining broth. Bring mixture to a simmer.

Reduce heat to medium. Stir sour cream mixture into the skillet. Cook stirring frequently until thickened and bubbly. Gently simmer until pork is cooked through and no longer pink in the center about 2 minutes more.

Serve pork mixture over pasta and sprinkle with parsley and additional black pepper.