Chicken Pumpkin Pasta
A delicious savory fall favorite with chicken, pumpkin and feta over pasta.
Ingredients
- 1½ lb Short Pasta rigatoni, elbow, shells, penne
- 2 tbsp Avocado Oil
- 1½ lb Chicken Thighs boneless, skinless, cut into 1-inch cubes
- 2 tsp Garlic Powder
- 1 tsp Salt
- 4 tbsp Butter
- 1 tsp Red Pepper Flakes
- 1 tsp Dried Minced Onion
- 4 tbsp Flour
- 2 cups Chicken Broth
- 2 cups Heavy Cream
- 1 15oz can Pumpkin Puree not pie filling
- 1 cup Feta Cheese plus more for garnish
- 1 tsp Parsley for garnish
Instructions
- Start water boiling for pasta.
- In a large saute pan over medium-high heat, add oil. Sprinkle chicken pieces with salt, and garlic powder. Add to oil and cook until no longer pink. Push chicken to one side and add butter, red pepper flakes and dried onions to other side of pan.
- Add pasta to boiling water. Cook as directed on the package. Drain in colander and rinse with cool water.
- Once melted, whisk in flour and cook for 2 minutes. Then whisk in chicken broth and cook for 2 minutes. Then whisk in heavy cream and cook for 2 minutes. Stir chicken into sauce mixture. Add pumpkin to pan and stir to combine. Cook 2 minutes. Then add feta cheese and cook for 3 minutes more.
- In a shallow bowl, serve portion of sauce over bed of pasta. Sprinkle with Feta cheese and parsley.
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