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!
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
- Cook pasta 10-12 minutes. Drain; keep warm.
- 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.
- Add cooked pasta.
- Combine pumpkin, chicken broth, cream cheese, sage, and salt in a bowl.
- Pour over pasta mixture; gently toss to coat.
- Cook over medium heat 3-5 minutes or until heated through.