Welcome to The New Hostess! My name is Lucy.

 I love to document my adventures in food, entertaining, home design, and travel. 

I created this site with the hopes of inspiring everyday tastemakers by posting easy recipes and entertaining ideas. I hope you enjoy!

Cook Simple. Share Often. 

Pasta & Chicken in Pumpkin Cream Sauce

Pumpkins are the unofficial food mascot of fall, and I have been wanting to try  a savory dish instead of using it as a baking ingredient. I came across this recipe but it sounded a bit heavy so I tweaked it some (including substituting reduced fat cream cheese for heavy whipping cream).  It came out incredibly velvety and rich with just the right amount of pumpkin flavor. Also, I had forgotten how much I love sage!  Next time I think I am going to add mushrooms for even more goodness. :)  I hope you enjoy!


Serves: 6

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes


  • 3 cups uncooked dried farfalle (bow tie) pasta
  • 2 tablespoons of butter (I prefer vergan :))
  • 3 chicken breasts, cut into smaller pieces
  • 1 teaspoon of finely chopped fresh garlic
  • Dash of pepper
  • 1 cup organic canned pumpkin
  • 1/2 cup of chicken broth
  • 3/4 cup of reduced fat cream cheese
  • 1/2 teaspoon salt


  1. Cook pasta 10-12 minutes. Drain; keep warm.
  2. Melt butter in a large skillet until sizzling; add garlic, chicken and pepper.  Cook of medium-high heat until chicken is no longer pink in the center.
  3. Add cooked pasta.
  4. Combine pumpkin, chicken broth, cream cheese, sage, and salt in a bowl.
  5. Pour over pasta mixture; gently toss to coat. 
  6. Cook over medium heat 3-5 minutes or until heated through.

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