Cactus pear lemon-ginger penne
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Uncooked penne |
| 2 | tablespoons | Butter |
| 1 | 4 inch piece of fresh ginger, peeled and grated | |
| 1 | teaspoon | Garlic, minced |
| 2 | mediums | Bell peppers (green and red), stemmed, seeded and sliced |
| 2 | Whole portabella mushrooms, stemmed,, gills removed, slice | |
| 5 | cups | Heavy cream |
| 4 | teaspoons | Salt (or to taste) |
| 2 | teaspoons | Lemon peppeer |
| 2 | pounds | Boneless grilled chicken breast, cut in 1/2\" dice |
| 8 | ounces | Prosciutto ham, thinly sliced |
| Grated Romano or percorino cheese | ||
| 1 | minute longer. | |
Directions
Cook pasta according to directions, drain and set aside.
Melt butter over medium heat in large pot and saute ginger 1 minute. Add garlic, peppers and mushrooms. Saute for another minute, stirring constantly.
Add cream and simmer gently for 7-10 minutes (cream should boil slightly, become light brown and reduce in volume.) Add salt and lemon pepper and stir.
Add cooked pasta and stir. Add diced chicken and prosciutto, stir, and heat Serve sprinkled with grated Romano or percorino. Makes 6-8 servings.
Recipe by: Cactus Pear Restaurant Clifton, Ohio via Cincinnati Enquire Posted to MC-Recipe Digest V1 #657 by L979@... on Jul 6, 1997