Creamy Pork Marsala with Fettuccine

Campbell's Creamy Pork Marsala with Fettuccine Recipe

If you've never tried pork chops served over pasta, you should give this tasty and simple dish a try...you'll see that the mushroom-wine sauce ties the ingredients together beautifully. Your family will love it!

At a glance

Prep

20 min.

Total

45 min.

Serves

4

Cook: 25 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

1 tablespoon olive oil
1 pound boneless pork chops, 3/4-inch thick (about 4 pork chops)
1 cup sliced mushroom(s) (about 3 ounces)
1 clove garlic, minced
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
2 tablespoons dry marsala wine
8 ounces (1/2 of a 1-pound package) spinach fettuccine pasta, cooked and drained

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

  • 2

    Reduce the heat to medium.  Add the mushrooms and garlic to the skillet and cook until the mushrooms are tender.

  • 3

    Stir the soup, milk and wine in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the fettuccine.

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  • Ingredient Note: Marsala wines can range from dry to sweet, so be sure to use a dry one for this recipe.
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RID#50171

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