ingredients
12    ounces   boneless pork chops, cut into thin bite-size strips
1/2   cup   bottled low-fat Asian salad dressing or bottled reduced-calorie Asian ginger salad dressing
4    ounces   packaged dry multigrain or whole wheat spaghetti
6    cups   packaged shredded broccoli slaw mix or packaged shredded cabbage with carrot (coleslaw mix)
1/4   cup   sliced almonds or chopped cashews, toasted
directions
In a medium bowl combine pork and 1/4 cup of the salad dressing. Cover and chill for at least 1 hour.
Cook pasta according to package directions. Drain and return to pot. Add remaining 1/4 cup salad dressing, tossing to coat.
Meanwhile, heat 1 1/2 teaspoon of the olive oil in a very large nonstick skillet over medium-high heat. Add half of the pork; cook and stir for 3 to 4 minutes or until browned and slightly pink in center. Remove from heat. Repeat with 1 1/2 teaspoons olive oil and the remaining pork. Transfer pork to pot with pasta, tossing to coat.
Add broccoli slaw mix to hot skillet. Cook and stir about 3 minutes or until just starting to wilt. Transfer to pasta mixture, tossing to mix well.
To serve, divide mixture among four shallow bowls or plates. Top with almonds.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 313, Fat, total (g) 8, chol. (mg) 54, sat. fat (g) 1, carb. (g) 33, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 8, pro. (g) 29, vit. A (IU) 3756.01, vit. C (mg) 109.2, Thiamin (mg) 0.79, Riboflavin (mg) 0.4, Niacin (mg) 7.94, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 172.88, Cobalamin (Vit. B12) (µg) 0.42, sodium (mg) 544, Potassium (mg) 342, calcium (mg) 93, iron (mg) 3.12, Percent Daily Values are based on a 2,000 calorie diet