The other day I was about to take my coffee break at work and Mary turns to me and says… “oh my gosh, this looks so good!”
My ears perked up. “What does?” “This recipe! It’s got pumpkin, sage and pasta… I’m sending it to you”.
This is one of the best parts about my job… I work with awesome people, who really are great friends.
Mary is a major foodie, and has provided me with so much inspiration in my dishes.
I took a look at the recipe, and the mix of flavors sounds wonderful. After a bit of discussion, we both decide to make it for supper that night. After work, we went to Sprouts to pick up the ingredients, wishing each other luck with our meals.
Later on, as I re-read the recipe, I decided to jazz it up a bit and threw in a few extra additions. The next morning we compared notes and both raved about the flavors. Yep, this one’s a keeper.
Let’s start October with the flavors of Autumn!
Chicken with Pumpkin Sage Cream Sauce
2 free range chicken breasts
2/3 box gluten free linguine
4 Tablespoons lemon olive oil, divided
30 fresh sage leaves, divided
1/8 teaspoon each: salt & pepper
2 Tablespoons butter
1 cup organic canned pumpkin
2/3 cup organic heavy cream
1/3 cup organic milk
1 teaspoon freshly grated nutmeg
1/4 cup pecans, chopped
1/4 cup shredded romano cheese
Fill a medium pot halfway with water, cover, and place over high heat.
Using a sharp knife, cut a very thin slice of the first chicken breast, parallel to your cutting board. Repeat till chicken is in equal slices. (There should be about 4). Cut each thin slice into 4 parts. Repeat procedure with second chicken breast. Set aside.
The water should be boiling now. Add pasta, and cook to manufacturer’s directions (should be about 8-9 minutes). Strain water through a colander when done and keep warm.
Meanwhile, heat 2 Tablespoons lemon olive oil in large skillet, over medium-high heat. Add 18 sage leaves and fry till crispy. Remove with a slotted spoon and place on a folded paper towel to soak up remnants of oil; set aside.
Add remaining 2 Tablespoons lemon olive oil to skillet, and reduce heat to medium. Add chicken pieces, salt, and pepper; quickly cook till lightly golden on both sides. Remove with slotted spoon, and place in a small bowl, covered with a paper towel to retain heat. Set aside.
Quickly wash pan. Melt butter over medium heat. Sauté remaining 12 sage leaves until butter begins to barely brown, and leaves become pliable. Stir in pumpkin, cream, and milk until well incorporated. Add nutmeg, and simmer 5 minutes.
Put a portion of pasta in a wide bowl. Top with pumpkin sage cream sauce, chicken, pecans, and romano cheese. Finish with a sprinkling of crispy fried sage leaves.