Pasta & Chicken In Pumpkin Cream Sauce Recipe

ingredients

8 ounces uncooked dried farfalle or penne pasta
2 tablespoons butter
1 1/4 pound boneless. skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 teaspoon finely chopped fresh garlic
1 cup cooked canned 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 coarsely chopped, toasted pecans

directions

Cook pasta according to package directions. Drain and keep warm.

Meanwhile, melt butter in a 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.

Combine pumpkin, chicken broth, whipping cream, sage and salt in medium bowl. Pour over pasta mixture and gently toss to coat. Cook over medium heat until heated through (3 to 5 minutes). Sprinkle with pecans.

TIP: To keep pasta dishes hot longer, heat the serving dish or bowl. Ovenproof serving pieces can be kept warm in a 150 degrees F to 200 degrees F oven.

Spoon hot pasta mixture directly into hot serving dish immediately before serving.

nutrition data

Nutritional data has not been calculated yet.