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recipe image Healthy Creamy Pumpkin Pasta with Chicken

Healthy Creamy Pumpkin Pasta with Chicken

Healthy Creamy Pumpkin Pasta with Chicken

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Total rating count

  • ServingsServings
    4
  • DifficultyDifficulty
    Medium

Ingredients

  • 1/2 pound spaghetti, cooked and drained
Creamy Pumpkin Sauce
  • 1 tablespoon I Can’t Believe It’s Not Butter!® Original Spread ICBINB Original
  • 1/4 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1/2 cup chopped carrots (about 2 medium)
  • 14 ounces crushed tomatoes
  • 1 cup canned pumpkin puree
  • 1 cup frozen butternut squash cubes
  • 1/4 cup chicken broth
  • 1/2 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon Italian seasoning
  • pinch black pepper
  • 1/4 cup milk or half and half
  • crushed red pepper, for topping
Chicken
  • 1 pound chicken breasts
  • 1/4 teaspoon salt
  • black pepper, to taste
  • 1 tablespoon I Can't Believe it's Not Butter Original
Crispy Sage
  • 1 small bunch fresh sage leaves
  • 1/4 cup I Can't Believe it's Not Butter Original

Nutritional guidelines (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate

Instructions

Creamy Pumpkin Sauce
  1. 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.
  2. 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.
  3. Carefully transfer mixture to a blender and blend until smooth. Stir in milk or half and half. Return sauce to stovetop and keep warm.
Chicken
  1. 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.
Crispy Sage
  1. 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.
For serving:
  1. 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!®.

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