Recipe Nutritional Information:
Servings: 6
Estimated Total Preparation Time: 45 minutes
Calories per Serving: 537
Recipe Ingredients:
1 lb lamb loin chops, with fat trimmed, uncooked
½ tsp seasoning salt
2 cups diced portabella mushrooms, ¾ inch thick
3 tbsp soy sauce
2 cups water
3 tbsp pineapple juice
1 tbsp crushed garlic (two cloves)
2 tbsp ginger
4 oz reduced-fat cream of mushroom soup
1 lb rigatoni pasta, uncooked
Preparation:
1. Bring salted water to boil in large pot, following cooking instructions on pasta package.
2. Heat a large skillet on medium-high. Add lamb. Add salt and pepper.
3. Cook lamb approximately 5 minutes each side. Lamb should be pinkish, but should not be raw in center. Set lamb aside.
4. Add rigatoni to pot and cook according to package directions.
5. In the same skillet used for the lamb, add soy sauce, water, pineapple juice, garlic, and ginger. Bring to boil, then reduce heat to medium, add cream of mushroom soup and simmer. Add portabella mushrooms, stirring occasionally.
6. Cut lamb off of bones and dice into small cubes, approximately ½-inch thick. Add lamb to sauce and pour over drained pasta.