Sunday, September 16, 2012

Penne with Pumpkin Cream Sauce

Fall is almost here, and with it comes all of my favorite pumpkin recipes! This is a dish our whole family enjoys. (For those who don't consume dairy, a milk-substitute can be used for the half & half)

  1 1/2 pounds penne pasta
  2 tablespoons butter
  1 large onion, chopped
  2 cloves garlic, minced
  salt and pepper
  1 15-ounce can pumpkin puree
  1 cup half & half
  1 cup grated pecorino romano (or parmesan)
  1/2 cup chopped parsley
  3 to 4 chicken breasts, cooked and chopped/shredded

Cook pasta according to package directions; drain, reserving 2 cups of cooking water

In large skillet, melt butter over medium-low heat and saute onion and garlic until softened. Add salt and pepper. Stir in pumpkin and half and half and bring to a gentle boil. Add reserved pasta water and stir until thoroughly combined. Add pasta and cooked chicken and stir until heated through. Stir in grated cheese and parsley and adjust seasoning, if necessary.

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