PUMPKIN ALFREDO WITH CHICKEN
I love pumpkin and my kids love pasta, so this pumpkin Alfredo recipe is a match made in heaven for us. Plus, it's an extra way to get some veggies into their diet. Use dairy-free or gluten-free ingredients if needed. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Sprinkle chicken with Italian seasoning, salt and pepper. Add to skillet; cook until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., Meanwhile, in a large saucepan, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking. In the same skillet used to cook chicken, heat butter over medium heat. Add garlic; cook 1 minute. Stir in cream, pumpkin, Parmesan cheese and nutmeg until combined., Drain pasta and broccoli; stir into sauce. Slice chicken; serve with pasta mixture. Sprinkle with bacon, parsley and if desired, additional Parmesan cheese.
Nutrition Facts : Calories 631 calories, Fat 30g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 936mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 35g protein.
CREAMY PUMPKIN SPAGHETTI WITH CHICKEN
Steps:
- Cook spaghetti according to package directions. Drain spaghetti., Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, broth, cream, cheese, parsley, rosemary, nutmeg, salt and pepper; heat through., Add spaghetti and chicken; heat through. Sprinkle with additional parsley and rosemary.
Nutrition Facts : Calories 481 calories, Fat 12g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 339mg sodium, Carbohydrate 66g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
PASTA & CHICKEN IN PUMPKIN CREAM SAUCE
Pumpkin cream sauce on chicken is accented with fresh sage and toasted pecans.
Provided by Land O'Lakes
Categories Pasta and noodles Cream Pumpkin Chicken Chicken Pasta and noodles Main Course Meat, poultry, and seafood Vegetable Dairy Main Course
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain; keep warm.
- Melt butter in 12-inch skillet until sizzling; add chicken and garlic. Cook over medium-high heat, stirring occasionally, 8-10 minutes or until chicken is no longer pink in center. Add cooked pasta.
- Combine pumpkin, chicken broth, whipping cream, sage and salt in bowl. Pour over pasta mixture; gently toss to coat. Cook over medium heat 3-5 minutes or until heated through. Sprinkle with pecans.
Nutrition Facts : Calories 520 calories, Fat 27 grams, SaturatedFat grams, Transfat grams, Cholesterol 135 milligrams, Sodium 380 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Sugar grams, Protein 34 grams
CREAMY PUMPKIN PASTA
Pasta smothered in a creamy smooth pumpkin sauce, that has an excellent flavor and not an overpowering pumpkin taste. Very quick and easy!
Provided by Honeypot
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.
Nutrition Facts : Calories 629.6 calories, Carbohydrate 102.3 g, Cholesterol 31.3 mg, Fat 16.5 g, Fiber 8.3 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 535.4 mg, Sugar 9.6 g
CREAMY CHICKEN AND PUMPKIN PASTA (WW)
From Everyday Gourmet hosted by Justine Schofield (an Australian Masterchef finalist) and guest cook Lucy Kelly from Weight Watches.
Provided by ImPat
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 220C or 200C fan forced.
- Line a baking tray with baking paper and place pumpkin on prepared tray and lightly spray with oil and then bake for 20 minutes and then add tomatoes and bake for a further 10 minutes or until pumpkin is lightly browned and tomatoes softened.
- Meanwhile cook the pasta in a medium saucepan of boiling salted water, following packet instructions, or until just tender and then drain.
- Heat oil in a non stick frying pan over medium-high heat and add the chicken and cook stirring for 5 minutes or until lightly browned and then transfer to a plate.
- Add onion and garlic and cook, stirring for 5 minutes or until softened and then return chicken to the pan.
- Blend cornflour and a little evaporated milk in a jug and stir in remaining milk and then add this milk mixture to the pan and bring to the boil, reduce heat to low and simmer stirring occasionally for 3 minutes or until sauce thickens slightly.
- Add the cooked pasta, olives and roasted pumpkin and tomatoes to the sauce and toss gently to combine and serve pasta sprinkled with cheese.
PASTA WITH SAUSAGE AND PUMPKIN CREAM SAUCE
As soon as the first leaf falls every year, my family begs me to break out this recipe. It is the perfect fall pasta dish with pumpkin and sausage... creamy and comforting and delicious!
Provided by LISA K
Categories Meat and Poultry Recipes Pork Sausage
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.
- Heat teaspoon oil in the skillet. Add onion and garlic; saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.
- Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin; stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.
- Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.
Nutrition Facts : Calories 889.2 calories, Carbohydrate 101 g, Cholesterol 61.7 mg, Fat 34.4 g, Fiber 7.6 g, Protein 33.1 g, SaturatedFat 12.2 g, Sodium 1491.8 mg, Sugar 9.7 g
CREAMY PUMPKIN PASTA
Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce
Provided by Esther Clark
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
- Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
- Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.
Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
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