1 pound uncooked penne
2 Tablespoons butter
1 4 inch piece of fresh ginger — peeled and grated
1 teaspoon garlic — minced
2 medium bell peppers (green and red), stemmed — seeded and
sliced 2 whole portabella mushrooms, stemmed, — gills removed,
slice 5 cups heavy cream
4 teaspoons salt (or to taste)
2 teaspoons lemon peppeer
2 pounds boneless grilled chicken breast — cut in 1/2″ dice
8 ounces 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.