Pumpkin cream sauce on chicken is accented with fresh sage and toasted pecans.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
8 ounces (3 cups) uncooked dried farfalle (bow tie) or penne pasta
2 tablespoons Land O Lakes® Butter
1 1/4 pounds 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 Land O Lakes® Heavy Whipping Cream
1 tablespoon chopped fresh sage leaves
1/2 teaspoon salt
1/2 cup coarsely chopped toasted pecans
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, 8-10 minutes or until chicken is no longer pink in center. Add cooked pasta.
Combine pumpkin, chicken broth, whipping cream, sage and salt in bowl. Pour over pasta mixture; gently toss to coat. Cook over medium heat 3-5 minutes or until heated through. Sprinkle with pecans.
To keep pasta dishes hot longer, heat the serving dish or bowl. Ovenproof serving pieces can be kept warm in a 150°F to 200°F oven. Spoon hot pasta mixture directly into hot serving dish immediately before serving.
Explore reviews fromour online community
I've made this recipe several times & it's become a family favorite. I'm Italian American so I make pasta at least once a week. I never would have thought about making sauce from pumpkin but somehow it works out to have a wonderful flavor. I've substituted poultry seasoning for the sage & it worked out well. I've also added paprika & sour cream then poured it over chicken breasts and baked them. I will definitely make this again. It's an awesome basic sauce to play around with spices & it tastes so darn good there are never any leftovers.
my family isnt much of a sage family so i substituted 1tsp of dried thyme and it was delicious! i also added mushrooms to the recipe that gave it a wonderful fall hardiness.