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

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