Chicken-Pumpkin Alfredo

Name: Chicken-Pumpkin Alfredo
Total time: 30
Yield: 5
Ingredients: 1 (16 ounce) package dry fettuccine pasta; 3 tablespoons unsalted butter, divided; 3 cloves garlic, minced; 2 cups half-and-half; 1 cup pumpkin puree; ½ cup freshly grated Parmesan cheese; 1 ½ teaspoons salt, divided; ½ teaspoon ground black pepper, divided; 10 ounces chicken tenderloin strips; ¼ teaspoon dried sage; ¼ teaspoon granulated garlic; 2 tablespoons chopped fresh basil

Recipe by thedailygourmet from allrecipes.com

30 Mins.

Ingredients

5 servings

•

1 (16 ounce) package dry fettuccine pasta
•

3 tablespoons unsalted butter, divided
•

3 cloves garlic, minced
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2 cups half-and-half
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1 cup pumpkin puree
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½ cup freshly grated Parmesan cheese

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1 ½ teaspoons salt, divided
•

½ teaspoon ground black pepper, divided
•

10 ounces chicken tenderloin strips
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¼ teaspoon dried sage
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¼ teaspoon granulated garlic
•

2 tablespoons chopped fresh basil

Instructions

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic; stir until browned and fragrant, about 30 seconds. Add half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to incorporate.
Melt remaining butter in a skillet over medium heat. Season chicken strips with sage, granulated garlic, remaining salt, and remaining pepper. Add chicken and cook in the hot butter until golden and no longer pink in the centers, about 6 minutes.
Add the chopped basil to the pumpkin Alfredo sauce.
Drain pasta. Add pasta and chicken to the sauce. Toss to combine and serve.