Creamy Basil Fettuccini

Ingredients:

8 ounces fettucccini
2 teaspoons olive oil
2 cloves garlic minced
1 cup plain yogurt
4 tablespoons grated Parmesan cheese
2 teaspoons dried basil
salt and pepper to taste


Directions:
Cook fettuccini according to package directions. Drain and immediately toss with oil, garlic and yogurt. Add parmesan cheese, basil, salt and pepper. Serve immediately.

Tuscan Pork Chops with Fettuccini

Tuscan Pork Chops with Fettuccini

What you need:
4 (4 ounce) boneless pork loin chops
2 tablespoons extra virgin olive oil
8 ounces fettuccini
1 tablespoon Apple Cider Vinegar
1 teaspoon sugar
1 teaspoon dried basil
2 cloves garlic, chopped
1 roma (plum) tomatoes, chopped


What you do:
1 Season pork chops with salt and pepper. Heat 1 teaspoon of the oil in large skillet over medium-high heat. Add pork chops and cook 12 to 15 minutes, turning once, or until no longer pink and meat thermometer reads 160 degrees F.

2 Meanwhile, cook and drain pasta as directed on package. Pour pasta onto serving platter and arrange chops on pasta.

3 Stir vinegar into hot skillet. Add remaining oil and remaining ingredients. Saute just enough to heat through. Season to taste with salt and pepper. Pour over chops and pasta.