Pumpkin cream sauce on chicken is accented with fresh sage and toasted pecans.
Dietary Fiber: 4g
I was very happy with this recipe. I search for the ingredients I had on hand, and found this recipe. I would have never has thought of this my self. I will cook this again.
I was afraid the pumpkin would make it taste like pumpkin pie, but it doesn't. It's a wonderful, subtle flavor. I added the sundried tomatoes and mushrooms, at the suggestion of another reviewer, and it was excellent.
I have made this recipe quite a few times as well as shared it with a few people. It is easy to make and is delicious as well. It is best made as directed but I have made it without the sage (because I forgot to pick it up =o() and it was still very good.
I add mushrooms and sun-dried tomatoes, and reduce the amount of chicken broth by the amount of juice the mushrooms make. It's fantastic. Works fine with ground sage if you reduce to 1 tsp.
We just love this recipe! Perfect fall flavor. it's rich and creamy. I make it as described, but add mushrooms and my whole family loves it.
I would have given it an excellent if it was listed as a side dish without the chicken. It was just too much for me. I ended up picking out the meat as I ate it and also added fresh grated Parmesan to my leftovers the next day. This was simply delicious.
Instead of chicken broth use the pasta watet about the same amount, also spice it up a bit using red pepper flakes. I did not use the whipping cream.
I really enjoyed this! I had some pumpkin left over from a cookie recipe and decided to try it. It just needed some salt, but that was easily fixed. Can't wait to make it again and experiment!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/899
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