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Categories:Viewed: 59 - Published at: 8 years ago
Ingredients
- 8 ounces fettuccine
- 1 cup frozen peas
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts , cut into bite-size pieces
- 1 onion , chopped
- 1/2 cup pumpkin puree
- 1 jar Bertolli Garlic Alfredo Sauce
- 1 teaspoon sage leaves chopped
- 1 pinch ground nutmeg
Method
- Cook fettuccine according to package directions, adding green peas during the last 2 minutes of cook time. Reserve 1/2 cup pasta cooking water to thin sauce, if necessary.
- Meanwhile, heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is almost done, about 5 minutes . Remove chicken with slotted spoon and set aside.
- Cook onion in same skillet over medium heat, stirring frequently, until onion is tender, about 5 minutes. Stir in pumpkin and cook, stirring frequently, until pumpkin is slightly darkened, about 2 minutes. Stir in Sauce. Bring to a boil. Reduce heat to low and stir in fettuccine; toss to coat. Stir in sage and nutmeg. Thin sauce, if necessary, with pasta cooking water.
