Creamy Pumpkin & Arugula Pasta with Chicken & Rosemary

• servings: 4 servings
• total time: 40 minutes

Ingredients

1 (5 oz) pkg baby arugula

1 ½ lb chicken breasts, boneless skinless

8 fl oz chicken or vegetable broth

1 small pkg fresh rosemary

4 cloves garlic

4 fl oz heavy whipping cream

1 oz Parmesan cheese

10 oz penne pasta

1 (15 oz) can pure pumpkin purée

½ tsp black pepper

¼ tsp crushed red pepper

5 ⠞ tsp extra virgin olive oil

1 tsp salt

Directions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Finely grate 1 cup of Parmesan and transfer to a small bowl.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season the cutlets with salt and pepper on both sides.

Once the skillet is hot, add olive oil and swirl to coat the bottom.

Place the chicken cutlets in the skillet; cook until they are golden brown on the outside and cooked through in the center, 2 to 4 minutes per side. Once done, transfer to a plate and cover with foil to keep warm. Cook in batches if necessary.

When the water in the pot comes to a boil, uncover the pot and season the water with salt, then add the pasta and stir for a few seconds. Cook the pasta, uncovered, for 11 to 12 minutes (or according to package directions). Drain the pasta in a colander.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Once the chicken has been transferred, reduce the heat to medium and add more oil to the skillet.

Add the rosemary sprigs to the skillet and cook until they start to turn brown, 1 to 2 minutes. Transfer to a paper towel lined plate, leaving the oil in the skillet.

Once the rosemary has been transferred, add the pumpkin purée, garlic, and crushed red pepper to the skillet; cook, stirring, until fragrant, 1 to 2 minutes.

Add the cream, broth, and Parmesan to the skillet. Cook, stirring until the mixture is well combined, 1 to 2 minutes, then remove from the heat.

Add the pasta and arugula to the skillet; stir until the pasta is thoroughly coated with the sauce.

One by one, holding a sprig of rosemary at its top, run your fingers down it to remove the leaves. Discard the sprigs and chop the fried leaves; transfer to a small bowl.

Place the chicken on a cutting board and cut on the diagonal into strips.

To serve, divide the pasta between dishes, top with the chicken slices, and garnish with the fried rosemary leaves. Enjoy!

Nutrition

• Calories: 727