What's for Dinner: Pasta and Chicken in Pumpkin Cream Sauce

Pasta and Chicken in Pumpkin Cream Sauce

PG tested

This easy dish highlights the colors and flavors of fall -- aromatic sage, which still is growing like gangbusters, pairs perfectly with pumpkin puree in a creamy pasta sauce. I made my puree from scratch by roasting a Hubbard squash until it was tender. But for busy cooks, canned works just as well.

  • 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 landolakes.com

Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay. First Published October 8, 2013 8:00 PM


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