Monday, October 14, 2013

Pumpkin, Out of the Box!

                 I've been searching for odd recipes using pumpkin, just for you! This one drew me in, I can almost smell this cooking on the stove, it just looks cozy and comforting! Now, I haven't tried this recipe yet, but I am one night this week but wanted to pass it along in case someone has already tried it and can share their comment with us. Pumpkin sauce over pasta, how bad can it be right?

Pasta and Chicken in Pumpkin Sauce

  • 8 ounces uncooked dried farfalle (bow tie) or penne pasta
  • 2 tablespoons butter
  • 1 1/4 pounds boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
  • 1 teaspoon finely chopped fresh garlic
  • 1 cup cooked pumpkin, canned or fresh
  • 1/2 cup chicken broth
  • 3/4 cup heavy whipping cream or half-and-half
  • 1 tablespoon chopped fresh sage leaves
  • Pinch or two of freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup coarsely chopped toasted pecans (optional)
Cook pasta according to package directions. Drain; keep warm.
Melt butter in 12-inch skillet until sizzling; add chicken and garlic. 
Cook over medium-high heat, stirring occasionally, 8 to 10 minutes or until chicken is no longer pink in center.
 Add cooked pasta.
Combine pumpkin, chicken broth, whipping cream, sage, nutmeg and salt in bowl.
 Pour over pasta mixture; gently toss to coat. Cook over medium heat 3 to 5 minutes or until heated through.
 Sprinkle with Parmesan and toasted pecans, if using.
Serves 4.
-- Adapted from


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