Thursday, November 3, 2011

Pumpkin Chicken Alfredo

For Halloween this year, we had our friends, the Oldroyds join us for dinner and FHE. In celebration of Halloween, I decided to make something festive and went with pumpkin alfredo taken from Our Best Bites. It was delicious - and not just per my husband, even the Oldroyds thought so (unless they were just being nice...)

It was so easy.. and with the leftover pumpkin from a can, we made pumpkin pie shakes!

Makes 10 servings (we had four people with leftovers enough for one person's lunch)

Ingredient List:
3 T Light Cream Cheese
2 T Flour
2 T Butter
1/2 yellow or white onion chopped
1 cup low fat milk
3 cloves of garlic (use the store pre bought container kind!)
3 chicken breasts
1 t sage
1 t dill weed
2 T chicken broth
1 package of pasta - fettucine
1/4 cup of pumpkin from a can
vegetables (optional)

In a blender, mix:
3 T light cream cheese
1 cup low fat milk

In a saucepan, heat 1T butter and 3 cloves chopped garlic for 30 seconds and add milk mixture. Stir constantly for about 10 minutes, sauce will thicken.. then remove from heat, add 1 cup of Parmesan cheese and put a lid on it (so it continues to steamy cook). While you're doing this, have your husband help grill some chicken (I just sprinkled some pepper and salt on it and had him grill it and then I cut it). You can also steam some broccoli if you want some vegetables in the pasta.

Start pasta - cook as normal... I used little circle fun pasta from Costco. I like how they look but the thickness of the pasta goes great with a thick sauce like alfredo.

In another saucepan, on medium heat melt 1 T of butter, put in about 1 cup of chopped onions and stir and cook until it's translucent and smells yummy. Add in 1 t of dill weed, 1 t of sage and 2 T of chicken broth and keep cooking for 1-2 minutes, then add the alfredo sauce and 1/4 cup of pumpkin from a can and swirl, mix, swirl and add cooked pasta in and keep mixing... remove from heat and dinner is served!

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