Title: Cactus Pear Lemon-Ginger Penne
Categories: All newly t, Pork, Poultry
Yield: 6 Servings

1 lb Uncooked penne
2 tb Butter
1 4 inch piece of fresh
-ginger, peeled and grated
1 ts Garlic, minced
2 md Bell peppers (green and
-red), stemmed, seeded and
-sliced
2 Whole portabella mushrooms,
-stemmed,, gills removed,
-slice
5 c Heavy cream
4 ts Salt (or to taste)
2 ts Lemon peppeer
2 lb Boneless grilled chicken
-breast, cut in 1/2" dice
8 oz 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.

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.

Recipe by: Cactus Pear Restaurant Clifton, Ohio via Cincinnati Enquire
Posted to MC-Recipe Digest V1 #657 by L979@aol.com on Jul 6, 1997