Barbecue Pork and Penne Skillet

I know, it doesn't really sound that good. The picture of the recipe looks pretty yummy though. And it's an easy recipe to make on a Sunday afternoon after church. It's from the April/May 2011 Simple & Delicious.

Barbecue Pork and Penne Skillet
1 pkg (16 oz) penne pasta (I used whole wheat penne, which is only 13 oz, but ends up almost the same cooked amount)
1 cup chopped sweet red pepper
3/4 cup chopped onion
1 tbsp butter
1 tbsp olive oil
3 garlic cloves, minced
1 carton (18 oz) refrigerated fully cooked barbecued shredded pork
1 can (14 1/2 oz) diced tomatoes with mild green chilies, undrained
1/2 cup beef broth
1 tsp ground cumin
1 tsp pepper
1/4 tsp salt
1 1/4 cups 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.

Steve and I liked this. It smelled great. It was a bit too spicy for the kiddos. Sam did eat all his and didn't say a word, but the two little ones didn't like it. Plus, it made a LOT. My friend Melissa stopped by and she ate some and LOVED it. A recipe like this I usually don't keep, because the ingredients can be expensive, but I did want to try it. Good for a change, as my mother would say...