Cactus Pear Lemon-Ginger Penne

Recipe Ingredients

1 lb	454g / 16oz	Uncooked penne
2 tablespoons	30ml	Butter
1		Fresh ginger - peeled and grated
1 teaspoon	5ml	Garlic - minced
2 teaspoons	10ml	Bell peppers - (green and red), (medium) stemmed, seeded and
2		Portabella mushrooms - stemmed,, gills removed,
5 cups	1185ml	Heavy cream
4 teaspoons	20ml	Salt - (or to taste)
2 teaspoons	10ml	Lemon pepper
2 lbs	908g / 32oz	Boneless grilled chicken breast - cut in 1/2" dice
8 oz	227g	Prosciutto ham - thinly sliced
		Grated Romano or percorino cheese

Recipe Instructions

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 1 minute longer.

Serve sprinkled with grated Romano or percorino. Makes 6-8 servings.

Source:
Cactus Pear Restaurant Clifton, Ohio via Cincinnati Enquire

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