• 1 package (16 ounces) penne pasta
• 1 cup chopped sweet red pepper
• 3/4 cup chopped onion
• 1 tablespoon butter
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 1 carton (18 ounces) refrigerated fully cooked barbecued shredded pork
• 1 can (10 ounces) diced tomatoes with mild green chilies, undrained (Rotel)
  
• 1/2 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 1-1/4 cups reduced-fat shredded cheddar cheese
• 1/4 cup chopped green onions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.

Drain pasta. Add pasta and cheese to pork mixture. Sprinkle with green onions. Yield: 8 servings – 1 1/4 cups each.  Each serving is approximately 373 calories.