Spaetzle with Caramelized Onions

Pork, vegetables, and spaetzle combine to make a complete meal in just 30 minutes.



by 2  people


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Ingredients
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    2   
    large onions, cut into thin wedges (2 cups)
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    2   tablespoons 
    butter or margarine
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    1   cup 
    yellow, orange, and/or red sweet pepper cut into bite-size strips
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    4   teaspoons 
    packed brown sugar
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    1   tablespoon 
    cider vinegar
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    1/3  cup 
    chicken broth
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    1/3  cup 
    half-and-half or light cream
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    1   tablespoon 
    snipped fresh dill
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    1/8  teaspoon 
    ground black pepper
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    4   ounces 
    dried spaetzle or kluski-style egg noodles
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    2   cups 
    halved Brussels sprouts
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    1   cup 
    cooked lean boneless pork or ham cut into bite-size strips

Directions
1.
Cook onion in hot butter in a covered large skillet over medium-low heat for 13 to 15 minutes or until onion is tender. Uncover; add sweet pepper, brown sugar, and vinegar. Cook and stir over medium-high heat for 4 to 5 minutes or until onion is golden. Stir in the broth, half-and-half, dill, and black pepper. Boil gently until mixture is thickened.
2.
Meanwhile, cook spaetzle according to package directions, adding Brussels sprouts to the water with the spaetzle. Drain; return pasta and sprouts to pan.
3.
Add caramelized onion mixture and pork to saucepan. Cook and stir over low heat until spaetzle are well coated and mixture is heated through. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 374, Fat, total (g) 15, chol. (mg) 106, sat. fat (g) 7, carb. (g) 42, fiber (g) 5, pro. (g) 20, vit. A (IU) 923, vit. C (mg) 96, sodium (mg) 279, calcium (mg) 91, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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