Pumpkin Veggie Pasta
serves 3 adults
(Recipe adapted from Rachael Ray Magazine "Penne-Wise Pumpkin Pasta" October 2007 Page 103)
Step 1 Find all the ingredients
5oz short pasta (whole wheat if you have it)
2 Tbs olive oil
1 shallot finely chopped
1/2 Tbs chopped garlic
I carrot chopped (approx 2 oz)
1 stalk of celery chopped (approx 2 oz)
1 boneless/skinless Chicken breast (approx 9 oz)
1 cup chicken broth/stock (whatever you have)
8 oz pure canned or homemade pumpkin
1/4 cup half and half organic
1/4 tsp hot sauce
1/8 tsp ground cinnamon
1/16 tsp or a light sprinkle of ground nutmeg
salt to taste ( I used 1/2 tsp course kosher) + salt for pasta water + salt on chicken
pepper to taste ( I used 1/4 tsp) + pepper sprinkled on the chicken
couple handfuls of grated cheddar cheese
Step 3 Chop up the shallot and garlic (unless you do the jar stuff like I do) and drop them into a large skillet with 2 Tbs olive oil.
Step 4: Start boiling water in a pot for the pasta - salt it generously
Step 5: Start sauteing the shallot and garlic for about 5 minutes until everything gets soft. (med-low heat).
Step 6: Chop celery & carrots and drop them into the large skillet. Cook for another 2-4 minutes. You want them to be tender-crisp.
Step 7 Stir the half & half or heavy cream, chicken broth, and pumpkin puree into the sauteed veggies until you get a rich thick yummy sauce. Check on the progress of the chicken in the small skillet.
Step 8 taste and add seasonings to sauce (nutmeg, hot sauce, cinnamon, salt, pepper) and stir again. Taste and adjust any seasonings (salt, pepper, + anything else)
Step 9 drain pasta water and mix pasta with sauce
Step 10 if chicken is cooked through cut into tiny pieces and add to pasta mixture
Step 11 sprinkle, cover, or douse your pasta & delectable pumpkin sauce with grated Parmesan cheese and
|My son loved this meal & I had seconds|
Hope you like it. From my kitchen to yours :)