Cactus Pear Lemon Ginger Penne Recipe

• 1 lb Uncooked penne
• 2 Tbsp. Butter
• 1 x 4 inch piece of fresh ginger, peeled and grated
• 1 tsp Garlic, chopped
• 2 med Bell peppers (green and red), stemmed, seeded and sliced
• 2 whl portabella mushrooms, stemmed,, gills removed, slice
• 5 c. Heavy cream
• 4 tsp Salt (or possibly to taste)
• 2 tsp Lemon peppeer
• 2 lb Boneless grilled chicken breast, cut in 1/2" dice
• 8 ounce Prosciutto ham, thinly sliced Grated Romano or possibly percorino cheese

1. Cook pasta according to directions, drain and set aside.
2. Heat butter over medium heat in large pot and saute/fry ginger 1 minute.
3. Add in garlic, peppers and mushrooms.
4. Saute/fry for another minute, stirring constantly.
5. Add in cream and simmer gently for 7-10 min (cream should boil slightly, become light brown and reduce in volume.)
6. Add in salt and lemon pepper and stir.
7. Add in cooked pasta and stir.
8. Add in diced chicken and prosciutto, stir, and heat 1 minute longer.
9. Serve sprinkled with grated Romano or possibly percorino.
10. Makes 6-8 servings.

penne, butter, ginger, garlic, bell peppers, portabella mushrooms, heavy cream, salt, lemon peppeer, chicken breast, ham

Taken from cookeatshare.com/recipes/cactus-pear-lemon-ginger-penne-96959 (may not work)