Cactus Pear Lemon-Ginger Penne
Yield
6 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, penne
uncooked |
|
| 2 | tablespoons |
butter
|
|
| 4 | inch |
ginger
fresh and grated |
*
|
| 1 | teaspoon |
garlic
minced |
|
| 2 | medium |
sweet red bell peppers
green and red, stemmed, seeded and sliced |
*
|
| 2 | each |
mushrooms, portabello
sliced and degilled |
*
|
| 5 | cups |
heavy whipping cream
|
|
| 4 | teaspoons |
salt
or to taste |
|
| 2 | teaspoons |
lemon pepper
|
*
|
| 2 | pounds |
chicken breasts
grilled and diced |
|
| 8 | ounces |
prosciutto
thinly sliced |
*
|
| 1 | x |
romano cheese
or percorino cheese, grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, penne
uncooked |
|
| 3E+1 | ml |
butter
|
|
| 4 | inch |
ginger
fresh and grated |
*
|
| 5 | ml |
garlic
minced |
|
| 2 | medium |
sweet red bell peppers
green and red, stemmed, seeded and sliced |
*
|
| 2 | each |
mushrooms, portabello
sliced and degilled |
*
|
| 1.2 | l |
heavy whipping cream
|
|
| 2E+1 | ml |
salt
or to taste |
|
| 1E+1 | ml |
lemon pepper
|
*
|
| 907.2 | g |
chicken breasts
grilled and diced |
|
| 231.2 | ml/g |
prosciutto
thinly sliced |
*
|
| 1 | x |
romano cheese
or percorino cheese, grated |
*
|
Directions
Cook pasta according to directions, drain and set aside.
Melt butter over medium heat in large pot and sauté ginger 1 minute.
Add garlic, peppers and mushrooms.
Sauté for another minute, stirring constantly.
Add cream and simmer gently for 7 to 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.
