Pasta with Creamy Pumpkin-Sage Sauce, Spinach, and Chicken

  It’s autumn, so obviously pumpkin is everywhere.  Who am I to try and fight it?
1 lb whole grain pasta
1 lb chicken breast, cut into bite-sized pieces
1 Tbsp flour
2 Tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 ½ c chicken stock
1 bay leaf
¾ tsp ground sage
¼ tsp nutmeg or allspice
Pinch red pepper flakes (optional)
1 c unsweetened pumpkin puree
½ c heavy cream
3 c baby spinach
Salt and pepper
  Start by cooking your pasta.  Drain it and set it aside.  Meanwhile, in a large skillet, heat your oil over medium high heat.  When the oil is heated through, sprinkle flour, salt and pepper on your chicken pieces to coat them and add them to the oil. Cook for 5-8 minutes, until the chicken is browned and cooked through.  Remove the chicken and set aside.

  Add your onion to the same pan and cook it for 5 minutes before adding your garlic and continuing to cook for another 2 minutes.  Add your stock, bay leaf, sage, nutmeg, allspice, red pepper and pumpkin puree.  Cook for 10 minutes, allowing to simmer before adding your cream.  Return your chicken to the pan and simmer everything until it reaches your desired thickness.  Finally, add your spinach and cook until it wilts (around 3 minutes).  Mix in your pasta and toss to coat.  Top with Parmesan if desired.

  This is a great recipe, the pumpkin combines with the cream and almost comes across like cheese sauce.  G signed off on it despite it being a lot of vegetables and that means it’s definitely going to be on the menu again!


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