Cajun Pork Alfredo Pasta

• 1- 1/2 pound Pork, Cubed (I Used Loin)
• 1- 1/2 teaspoon Cajun Seasoning, Use Less If You Don't Like It Hot
• 1 pound Mostaccioli Rigati Pasta, Cooked According To Package Instructions For Al Dente
• 15 ounces, weight Canned Black Beans, Drained
• 15 ounces, weight Petite Diced Stewed Tomatoes
• 1/4 cups Butter
• 1 cup Whole Milk
• 2 cloves Garlic, Crushed
• 1- 1/2 cup Freshly Grated Parmesan Cheese
• 1/4 cups Chopped Fresh Parsley

1. Sprinkle the pork with the Cajun seasoning, and if you have time, let it sit in the refrigerator for a few hours to absorb the flavoring.
2. If not, go ahead and brown and saute the meat in a skillet over medium high heat until thoroughly browned on all sides and cooked through.
3. While the pork cooks, prepare the Alfredo sauce.
4. Melt butter in a skillet over medium heat.
5. Pour milk into butter and allow it to simmer for about 5 minutes.
6. After simmering, add garlic, Parmesan cheese and parsley.
7. Stir and heat for about 2 minutes, to allow the flavors to mix.
8. Remove from heat.
9. Combine cooked and drained pasta, pork, beans and tomatoes in a pot over medium heat.
10. I like to use the pot that the pasta was cooked in, as it is warm.
11. Pour Alfredo sauce over all, stir, heat through and serve.

pork, cajun seasoning, pasta, black beans, tomatoes, butter, milk, garlic, freshly grated parmesan cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/cajun-pork-alfredo-pasta/ (may not work)