Pork Alfredo Fettuccine Mexican Style

Dennis Purcell


This recipe works well with most any meat so don't hesitate to experiment with different noodles, mushrooms, peppers, and meat. This is a quick, easy, and tasty dinner.
The second photo is without meat.

☆☆☆☆☆ 0 votes
30 Min
15 Min
Stove Top



2 medium
pork chops, boneless
garlic powder
onion powder
celery salt


1 can(s)
15 oz. alfredo sauce
1 can(s)
10 oz. ro-tel diced tomato with lime juice and cilantro
1 medium
onion thinly sliced
1 medium
red bell pepper thinly sliced
1 large
habanero pepper, fresh thinly sliced
1 1/2 c
baby portebello mushrooms sliced
cayenne pepper to sprinkle
1 bag(s)
bag of noodles, enough to serve 4


1Broil or bake your pork chops with your preferred seasonings. I usually broil them at 450 for about 20 minutes. Don't over cook, leave them nice and juicy.
2While the chops are cooking, cut up the peppers and onion into thin bite size pieces. I usually use pre- sliced baby portebello but just any mushroom will work fine. You can saute them first a little if you like, I don't. I prefer my vegetables crispy and just warmed up a bit.
3In another pan, add a bag of noodles and cook as directed on the package. Most any noodle will work fine. My wife is gluten intolerant so I use rice noodles for her portion.
4In a sauce pan add the Alfredo and tomato sauce warm gently on low heat. Add the vegetables when the sauce gets warm. Again, when you add the vegetables to the sauce is a cooked/crisp preference.
5When the pork chops are done, remove from the pan and cut up into bit size pieces, remove any fat to your taste. Add the pieces to the sauce and continue to heat slowly. I usually add the chop dripping with spices into the sauce.
6When the noodles are done, drain and rinse. Spoon on the sauce and sprinkle with the cayenne pepper.

About this Recipe

Course/Dish: Chicken, Beef
Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Quick & Easy