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1 x ca. 450 g | Uncooked penne |
2 Esslöffel | butter |
1 | 4 inch piece of fresh ginger, peeled and grated |
1 Teelöffel | Garlic minced |
2 mittel | Bell peppers (green and red), stemmed, seeded and sliced |
2 | Whole portabella mushrooms, stemmed, , gills removed, slice |
5 Tasse | heavy cream |
4 Teelöffel | Salt |
2 Teelöffel | Lemon peppeer |
2 x ca. 450 g | Boneless grilled chicken breast, cut in 1/2" dice |
8 x ca. 30 g | 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.
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