pasta & chicken in pumpkin cream sauce
I never really cared a lot for pumpkin until I came across this recipe. If you are looking for an elegant dish that doesnt take alot of time, this is the one for you. Great for company, family dinners or just curling up by yourself to relax.
prep time
10 Min
cook time
10 Min
method
---
yield
6 serving(s)
Ingredients
- 8 ounces (3 cups) uncooked dried farfalle (bow tie) or penne pasta
- 2 tablespoons butter or oleo
- 1 1/4 pounds boneless, skinless chicken breast halves, cut crosswise into 1/2 inch strips
- 1 teaspoon finely chopped fresh garlic
- 1 cup libby's 100% pure pumpkin
- 1/2 cup chicken broth
- 3/4 cup heavy whipping cream
- 1 tablespoon chopped fresh sage leaves
- 1/2 teaspoon salt
- 1/2 cup coarsly chopped toasted pecans
How To Make pasta & chicken in pumpkin cream sauce
-
Step 1Cook pasta according to package directions. Drain; keep warm.
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Step 2Meanwhile, melt butter in 12 inch skillet until sizzling; add chicken and garlic. Cook over medium/high heat, stirring occasionally, until chicken is no longer pink in center (8 to 10 minutes). Add cooked pasta.
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Step 3Combine pumpkin, chicken broth, whipping cream, sage and salt in medium bowl. Pour over pasta mixture, gently toss to coat. Cook over medium heat until heated through (3 to 5 minutes). Sprinkle with pecans.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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