Linguine With Pork & Curry

Step 1: In a large pot of boiling water, cook the linguine until just tender. Drain well.

Step 2: Meanwhile, in a large nonstick skillet, heat 2 teaspoons of the oil until hot but not smoking over medium heat.

Step 3: Add the pork and cook, stirring, until the pork is cooked through, about 6 minutes.

Step 4: With a slotted spoon, transfer the pork to a plate.

Step 5: Add the remaining 1 teaspoon oil to the skillet.

Step 6: Add the bell pepper, onion, and garlic and cook, stirring, until the pepper and onion are crisp-tender, about 5 minutes.

Step 7: Stir in the curry powder and cook until fragrant, about 30 seconds.

Step 8: Stir in the broth, peas and carrots, chutney, and cornstarch mixture.

Step 9: Return the pork to the pan.

Step 10: Bring to a boil and cook, stirring, until the mixture is slightly thickened and the peas and carrots are warmed through, about 2 minutes.

Step 11: Transfer the mixture to a large bowl, add the drained pasta, and toss to combine.

Step 12: Divide the pasta mixture among 4 bowls and serve.