At a glance
You're looking at a speedy weeknight dinner that comes together in about forty minutes—chicken and pumpkin purée create a creamy, flavor-packed sauce that clings beautifully to pasta. The key is keeping the heat gentle when you add the cream and using just a touch of sage to balance the earthy pumpkin without overpowering everything else.
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Cook the pasta
Bring a pot of salted water to the boil and cook the pasta.
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Sauté the shallot
In a pan, sauté finely chopped shallot in butter. Add the crushed and chopped garlic. Let it cook for a couple of minutes until fragrant, but don't let it brown too much.
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Combine with the sauce
Add the chicken, cut into small pieces, to the pan. Season with salt and pepper, then sear over high heat. Once done, it's time to add the purée. Lower the heat by half and stir the purée in with the chicken. Mix well, heat through, and season with a pinch of salt.
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How it went
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