Beer makes batters better, meat more tender, and sauces more flavorful.
Pasta & Chicken In Pumpkin Cream Sauce
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- #74764
serves/makes:
ready in:
under 30 minutes
under 30 minutes
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.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
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