Cactus Pear Lemon-Ginger Penne

Cactus Pear Lemon-Ginger Penne

Recipe By : Cactus Pear Restaurant Clifton, Ohio via Cincinnati Enquire

6 Preparation Time :

Categories : All Newly Typed Not Shared Pork

Poultry

Amount Measure Ingredient -- Preparation Method -- -- --

1 pound uncooked penne

2 Tablespoons butter

1 4 inch piece of fresh ginger -- peeled and grated

1 teaspoon garlic -- minced

2 medium 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

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.

7-10 minutes

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

1 minute longer. Serve sprinkled with grated Romano or percorino. Makes

6-8 servings. - - - - - - - - - - - - - - - - - -