The Beaver County-based ice cream chain has signed development agreements for seven new markets in the West and Southwest.
Pasta and Chicken in Pumpkin Cream Sauce
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.
-- Adapted from landolakes.com
Gretchen McKay: email@example.com, 412-263-1419 or on Twitter @gtmckay. First Published October 8, 2013 8:00 PM