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Categories:
lower fresh sage garlic chicken milk Parmesan cheese salt ground black pepper ground nutmeg cayenne pepper
Viewed: 100 - Published at: 3 years agoIngredients
- 1 pound Uncooked Whole Grain Linguini
- 6 slices Lower Fat, Lower Sodium Bacon
- 3 Tablespoons Finely Chopped Fresh Sage, Divided
- 4 cloves Garlic, Minced
- 15 ounces, weight Canned Pumpkin Puree
- 1 cup Low Sodium Chicken Or Vegetable Broth
- 12 ounces, weight Low-fat Evaporated Milk
- 1/2 cups Shredded Parmesan Cheese
- 1/2 teaspoons Salt, More To Taste
- 1/4 teaspoons Ground Black Pepper
- 1/2 teaspoons Ground Nutmeg
- 1 dash Cayenne Pepper
Method
- 1.
- Cook pasta according to package directions.
- Drain pasta and set aside.
- 2.
- While pasta cooks, heat a large skillet over medium heat.
- Add bacon and cook for 4 minutes or until crisp, turning once.
- Remove bacon from skillet and set on a paper towel.
- Drain most of the fat from the pan.
- Add 2 tablespoons of the sage and the garlic and cook 1 minute, stirring constantly.
- Stir in pumpkin puree, broth, milk, Parmesan cheese, salt, pepper, nutmeg and cayenne pepper.
- Allow to cook on medium until heated through.
- If too thick, add more broth until reach desired thickness.
- Taste the sauce and adjust seasonings, if necessary.
- Add pasta and toss to coat.
- 3.
- Transfer pasta to a serving dish.
- Garnish pasta with remaining sage and crushed bacon pieces.
- Serve and enjoy!
