Chicken and Pasta with Pumpkin Cream Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 oz. dry whole wheat farfalle8 oz. chicken breasts, skinless, sliced crosswise into 1/2" thick strips1 pat butter1 tsp. garlic1/2 cup canned pumpkin (no salt added)1/3 cup milk (1% used in calculations)1/2 cup low-sodium chicken broth1 tsp. poultry seasoning1 tbsp. fresh sage, sliced thinly1/4 cup finely chopped pecans
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.
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.
Nutritional Info 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
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