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Gretchen McKay Recipe: Pasta & Chicken In Pumpkin Cream Sauce

If you enjoy pumpkin recipes, you'll want to give this from the Pittsburgh Post-Gazette's Gretchen McKay today!

Pasta and Chicken in Pumpkin Cream Sauce

  • 8 ounces (3 cups) uncooked dried farfalle (bow tie) or penne pasta
  • 2 tablespoons butter
  • 11⁄4 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.


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