Recipe - Cactus Pear Lemon-Ginger Penne

1 pound Uncooked penne
2 tablespoon Butter
1 4 inch piece of fresh
ginger, peeled and grated
1 teaspoon Garlic, minced
2 md Bell peppers (green and
red), stemmed, seeded and
cut or sliced up
2 Whole portabella mushrooms,
stemmed,, gills removed,
slice
5 cup Heavy cream
4 teaspoon Salt (or to taste)
2 teaspoon Lemon peppeer
2 pound Boneless grilled chicken
breast, cut in 1/2" dice
8 ounce Prosciutto ham, thinly
cut or sliced up
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 710 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 minced chicken and prosciutto, stir, and heat
1 minute longer.

Serve sprinkled with grated Romano or percorino. Makes 68 servings.

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