If you are anything like me, you probably read this title and thought that pumpkin and pasta together sounds a little gross an unappetizing.  For me, it was because when I think of pumpkin, I think of something sweet and dessert-like. Sweet and dessert-like definitely doesn't go with something savory like pasta and chicken.  I was so surprised that this recipe was a complete success!  The sauce is incredibly flavorful and has that perfect mixture of Fall ingredients.  I definitely recommend this dish! 

  • 1.5 pounds of grilled boneless, skinless chicken breast 
  • 1 pound of rigatoni (or any other pasta that can hold a thick sauce) 
  • 1 tbsp extra virgin olive oil
  • 3 shallots, finely chopped
  • 5 garlic cloves, minced
  • 2 cup of chicken stock (preferably low sodium and organic)
  • 1 15 oz can of pureed pumpkin
  • 1/4 cup of fat free half and half 
  • 1/4 cup of 1% milk or buttermilk (to cut the sweetness of the half and half)
  • 1 tsp of hot sauce (we love Cholula)
  • Freshly grated nutmeg, to taste (about 1/8 of a tsp)
  • 2 pinches of ground cinnamon 
  • Salt and pepper to taste
  • 8 leaves of fresh sage, finely chopped
  • 1/4 cup Rice Grated Parmesan Topping (from Galaxy Nutritional Foods)

Season the chicken with salt and pepper, grill and set aside under some tinfoil to keep warm. 

Start cooking the pasta according to package directions and make sure to salt the pasta. 

While the pasta is cooking, sauté the shallots and garlic in the olive oil over medium heat for a couple of minutes, or until the shallots are translucent and soft.  Then, add the chicken stock and pumpkin, stirring a couple of times until the pumpkin puree is smooth.  After that, add the half and half and milk.  Stir again until the ingredients have combined.  Now season the mixture with hot sauce, nutmeg, cinnamon, salt, and pepper. Taste to make sure the flavors are to your liking.

Reduce the heat to low and simmer for about 5-10 minutes, until the sauce thickens. Drain the pasta.  Stir in the sage and the drained pasta, then stir in the grated parmesan topping and grilled chicken.  

Enjoy this lovely Fall dish and stay tuned for lots of Thanksgiving recipes to come this weekend!   

11/23/2009 12:27:32 pm

MMM great way to use up my leftover pumpkin!

11/23/2009 09:54:15 pm

I made another Rachel Ray pumpkin pasta before and it was so good. Thanks for sharing this adaption - it looks yummy and a little more healthy!

12/13/2009 09:35:17 pm

Where did you find FF half and half without mono or Diglycerides?
I Have searched high and low and could not find them!

12/14/2009 01:32:59 am

Becca, luckily my local grocery store brand (Publix) carries it. Have you checked an organic supermarket though? I'll check the next time I visit one!

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