pumpkin cream penne with grilled chicken

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on Tumblr


So far so good with the healthy goals in 2014. I’ve been making lots of delicious, wholesome dishes that are loaded with flavor. I am trying to cut back on the bad fats, sugar and salt… but this dish just isn’t the same when you try to make it with greek yogurt in place of cream. The up side is that this has tons of pumpkin and garlic in it, the penne pasta is whole grain, and the chicken breast was grilled on the George Foreman instead of fried. If you decide to try substituting greek yogurt for the cream, remember to not add it to the boiling pumpkin sauce or it will curdle.

serves 6 hungry people

1 lb. whole grain penne pasta (I used Barilla Plus)

2 Tablespoons extra virgin olive oil

1 medium onion, chopped fine

4 large cloves garlic, minced

2 cups low sodium chicken broth or stock

15 oz. pure pumpkin puree (not pie filling)

1/2 pint heavy cream

1 teaspoon hot sauce (I used Sriracha)

1/2 teaspoon nutmeg

1/2 teaspoon smoked paprika

1/2 teaspoon pumpkin pie spice

1/2 teaspoon rubbed sage

pinch of ground ginger

pinch of ground cloves

6 small grilled chicken breasts, cut into strips

grated Parmesan cheese

freshly ground black pepper

Cook pasta according to package directions until “al dente.” Drain well and place in a big bowl. Toss with a little olive oil to keep the noodles from sticking together. Cover to keep warm while you make the sauce.

Grill up your chicken breasts (or bake them in a little white wine.) When the chicken is done and no longer pink, cover and set aside to keep warm.

Heat the olive oil in a large, heavy-bottomed skillet. Add onion and saute until tender and translucent. Add garlic and cook an additional minute. Stir in stock, pumpkin, cream, hot sauce and all of the seasonings. Using a wire whisk, stir the sauce frequently over medium-low heat for 5 to 6 minutes (or until thickened to your liking.)

Plate the pasta. Top with sauce, grilled chicken strips, grated Parmesan and a little ground black pepper.



You may enjoy these related posts:

  2 comments for “pumpkin cream penne with grilled chicken

  1. Annie-poo
    February 2, 2014 at 9:45 am

    No need to add 100+ calories tossing the pasta in olive oil to prevent it from sticking. Just rinse in cold water after you drain it to stop it from cooking. I promise it’ll never stick if you do this. And don’t worry about it being cooled off the hot sauce will warm it back up.

    • Melissa
      February 2, 2014 at 11:55 am

      Oh dear, I’m an Italian and I never rinse pasta. I love just a dab of extra virgin olive oil. Not just because it keeps the pasta from sticking together, but it imparts a lovely, fruity flavor. Thanks for the tip, though! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *