From the day of Pentecost, there has been not one great spiritual awakening in any land which has not begun in a union of prayer, though only among two or three. And no such outward, upward movement has continued after such prayer meetings have declined. It is in exact proportion to the maintenance of such joint and believing supplication and intercession that the Word of the Lord in any land or locality has had free course and been glorified.

Arthur Pierson

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		All newly t, Pork, Poultry	6	Servings

INGREDIENTS

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
	1	minute longer.

INSTRUCTIONS

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
Serve sprinkled with grated Romano or percorino. Makes 6-8 servings.
Recipe by: Cactus Pear Restaurant Clifton, Ohio via Cincinnati Enquire
Posted to MC-Recipe Digest V1 #657 by L979@aol.com on Jul 6, 1997

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