Pumpkin Pasta
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 10 oz butter
- 6-10 sprigs fresh sage can use dried to preferred taste
- 1 tsp salt
- 1 tsp pepper
- 1/4 cups cornstarch mix with water before adding
- 4 1/2 cups chicken broth any brand
- 1 package pumpkin pasta any pasta can be used
- 3 large chicken breast
- 1 1/2 tbsp lemon juice
- 2 tbsp olive oil
- 1 1/2 tsp rosemary can use sage as well or instead
- 1 tsp salt
- 1 tsp pepper
- 5-6 slices toast any kind will do
- 6 oz Parmesan cheese for taste or garnish
Ingredients
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Instructions
- Boil water and cook pasta according to package. Preheat oven to 350 degrees.
- In large sauce pan, using medium low heat melt butter with sage. Once its melted add cornstarch mix little by little.
- Add salt, pepper and any desired seasoning now and simmer and stir until the sauce is thickened to desired liking.
- In an oven safe bake ware, place chicken breast and drizzle with olive oil, lemon juice, salt, pepper, rosemary and/or sage. Bake at 350 for 20-25 minutes, or until no longer pink in the center.
- Toast bread slices, with butter and sprinkle parsley if desired.
- Plate pumpkin pasta, pour sauce over pasta and top with a sprinkle of Parmesan cheese. Slice the chicken breast and serve with pasta and toast.
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