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1 (12-oz) bag frozen sweet peas
1 pork tenderloin (about 1 lb)
1 cup reduced-sodium chicken broth, divided
2 tablespoons part-skim ricotta cheese
2 cloves garlic
1 tablespoon canola oil
1 tablespoon dried Italian seasoning, divided
3 tablespoons diced pimientos
8 oz presliced white mushrooms
8 oz corkscrew pasta
2 tablespoons fresh basil, coarsely chopped
To make this recipe vegetarian, you can make the following substitutions:
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