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: firstname.lastname@example.org, 412-263-1419 or on Twitter @gtmckay. First Published October 8, 2013 8:00 PM