Nutrition information is calculated using an ingredient database and should be considered an estimate
Creamy Pumpkin Sauce
Melt the I Can’t Believe It’s Not Butter!® Original Spread in a pot over medium heat. Add the onions, garlic, and carrots and sauté until vegetables are softened, about 2-3 minutes.
Add the tomatoes, pumpkin puree, frozen butternut squash, broth, sugar, salt, and seasonings to the pot and bring to a simmer. Cover the pot and simmer for 50-60 minutes, or until the squash is tender. Stir often to prevent the vegetables from sticking to the bottom. Add more chicken broth if the mixture reduces too much.
Carefully transfer mixture to a blender and blend until smooth. Stir in milk or half and half. Return sauce to stovetop and keep warm.
Season chicken with salt and black pepper. Melt 1 tablespoon I Can’t Believe It’s Not Butter!® Original Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes; remove and set aside.
Melt I Can’t Believe It’s Not Butter!® in small saucepan over medium heat until it begins to bubble. Reduce heat to medium low and add sage leaves in batches. Do not overcrowd. Fry the leaves about 1 to 2 minute until color deepens and leaves are crispy, do not brown. Remove leaves to paper towel and repeat with remaining sage leaves. Reserve infused I Can’t Believe It’s Not Butter!® to toss with pasta.
Add cooked spaghetti to the sauce and toss well to combine. Serve pasta in shallow bowls and top with crispy sage and a drizzle of the reserved infused I Can’t Believe It’s Not Butter!®.