Barbecue Pork and Penne Skillet

1 Package (16 Ounces) Penne Pasta
1 Cup Chopped Sweet Red Pepper
Cup Chopped Onion
1 Tablespoon Butter
1 Tablespoon Olive Oil
3 Garlic Cloves, Minced
1 Carton (18 Ounces) Refrigerated Fully Cooked Barbecued Shredded Pork
1 Can (14.5 Ounces) Diced Tomatoes with Mild Green Chilies, Undrained
Cup Beef Broth
1 Teaspoon Ground Cumin
1 Teaspoon Pepper
Teaspoon Salt
1 Cups Shredded Cheddar Cheese
Cup Chopped Green Onions

1. 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.
2. Drain pasta.  Add pasta and cheese to pork mixture.  Sprinkle with green onions.