One of our best friends, Suzanne, sent me a recipe for “yumpkin pasta” this past weekend. She must know me pretty well to know that this recipe was straight up my alley. Jim was a little hesitant at first since he isn’t the biggest pumpkin fan. Even my sister, who was over trying to relax liked it. Thanks Suz! Can’t wait to eat the leftovers for lunch tomorrow.
Yumpkin Pasta
- One box whole wheat pasta (i used rotelle) Cooked according to package
- 10 asparagus spears, cut into thirds
- 2 chicken breast steaks, cut into cubes
- 1 cup heavy cream
- 1/2 cup pumpkin puree
- 1/4 cup shredded Parmesan cheese
- 1/2 stick unsalted butter
- 16 sage leaves
- Preheat oven to 400 degrees. Toss cubed chicken in olive oil, salt and pepper. Cook until there is no pink remaining.
- In a large saucepan, combine pumpkin, cream, butter, parm, salt and pepper. Bring to simmer.
- In a small pan, heat a small amount of butter and olive oil. Add in sage until crispy.
- Combine chicken and asparagus to sauce and warm through. Add in cooked pasta and crispy sage.
- Enjoy!
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