Cactus Pear Lemon-Ginger Penne
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Cactus Pear Lemon-Ginger Penne
  Penne    Pork    Poultry    Pears  
Last updated 6/12/2012 1:11:47 AM. Recipe ID 39438. Report a problem with this recipe.
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      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 




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Recipe ID 39438 (Apr 03, 2005)

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