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Kai's Recipe of the Week - Pumpkin Penne
february 17, 2010 12:30pm

My hubby loves anything pumpkin, so when I found this recipe in Parents Magazine in Nov of 2009 I had to try it. We added 3 grilled chicken breasts for some protein! - Kai

Makes 6 cups.

INGREDIENTS

1 12 oz. box whole-wheat penne

1 Tbsp. olive oil

1 shallot, finely chopped (You can skip this and add 1/2 tsp. onion powder)

1 1/2 cups low-sodium chicken broth

1/2 cup fat-free evaporated milk

1 15 oz. can pumpkin

1/2 tsp. pumpkin-pie spice

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. Fresh parsley, chopped

3 grilled chicken breasts sliced

DIRECTIONS

Cook pasta according to package directions.

Meanwhile, in a saucepan, heat oil on medium. Add shallots; cook and stir until tender, about 3 minutes. Whisk in broth, evaporated milk, pumpkin, spice, salt, and pepper. Bring to a boil; reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally.

Toss pasta with sauce. Add grilled chicken. Spoon into bowls and top with parsley and parmesan cheese if you like.

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