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Ingredientes
- 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
Direcciones
- Cook pasta according to directions, drain and set aside.
- Heat butter over medium heat in large pot and saute/fry ginger 1 minute. Add in garlic, peppers and mushrooms. Saute/fry for another minute, stirring constantly.
- Add in cream and simmer gently for 7-10 min (cream should boil slightly, become light brown and reduce in volume.) Add in salt and lemon pepper and stir.
- Add in cooked pasta and stir. Add in diced chicken and prosciutto, stir, and heat 1 minute longer.
- Serve sprinkled with grated Romano or possibly percorino.
- Makes 6-8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 6 servings | |
| Calories 885 | |
| Calories from Fat 471 | 53% |
| Total Fat 53.32g | 67% |
| Saturated Fat 28.91g | 116% |
| Trans Fat 0.15g | |
| Cholesterol 225mg | 75% |
| Sodium 1699mg | 71% |
| Potassium 713mg | 20% |
| Total Carbs 62.71g | 17% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.99g | 3% |
| Protein 38.19g | 61% |
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