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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 286.6
  • Total Fat: 8.1 g
  • Cholesterol: 36.6 mg
  • Sodium: 63.6 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 6.1 g
  • Protein: 21.8 g

View full nutritional breakdown of Chicken and Pasta with Pumpkin Cream Sauce calories by ingredient
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Chicken and Pasta with Pumpkin Cream Sauce

Submitted by: BTVMADS

Introduction

Autumn just makes me crave warm, creamy dishes, winter squashes, and aromatic seasonings. This dish has all of those! Autumn just makes me crave warm, creamy dishes, winter squashes, and aromatic seasonings. This dish has all of those!
Number of Servings: 4

Ingredients

    6 oz. dry whole wheat farfalle
    8 oz. chicken breasts, skinless, sliced crosswise into 1/2" thick strips
    1 pat butter
    1 tsp. garlic
    1/2 cup canned pumpkin (no salt added)
    1/3 cup milk (1% used in calculations)
    1/2 cup low-sodium chicken broth
    1 tsp. poultry seasoning
    1 tbsp. fresh sage, sliced thinly
    1/4 cup finely chopped pecans

Directions

1.) Get a large pot of water boiling and cook the pasta while you prepare the chicken and sauce.

2.) Melt the butter in a large, deep skillet. Add the garlic and chicken and cook on medium heat until the chicken is fully cooked and golden brown.

3.) Whisk together the pumpkin and chicken broth in a small bowl; pour over the chicken and stir.

4.) Slowly pour in the milk and add the poultry seasoning. Bring to a bare simmer.

5.) When the pasta is finished, drain it and return to the pot. Pour in the chicken and pumpkin mixure and toss to coat.

6.) Divide into bowls. Top each serving with 1 tbsp. of the chopped pecans and 1/4 of the sage, if desired. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user BTVMADS.






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Member Ratings For This Recipe

  • I tripled the pumpkin and had to add extra sage and poultry seasoning. I also added frozen spinach to get some green on our plate. Salt and pepper were good too. Pumpkin and sage are Wonderful together. - 11/9/10

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