Pumpkin cream sauce on chicken is accented with fresh sage and toasted pecans.
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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.