YOUR SOLIN GENERATED RECIPE
Creamy Roasted Pumpkin Sage Pasta
Savor the comforting flavors of roasted pumpkin and fresh sage blended into a creamy sauce, elegantly tossed with whole wheat pasta and tender chicken breast for a heartwarming, protein-packed meal. This dish balances savory herbs with the subtle sweetness of pumpkin and the richness of ricotta, offering layers of texture and flavor perfect for dinner or a satisfying lunch.
INGREDIENTS
2 ounces Whole Wheat Pasta (56g dry)
4 ounces Chicken Breast (113g cooked)
1/2 cup Pumpkin Puree (122g)
1/4 cup Part-Skim Ricotta Cheese (62g)
1 tablespoon Fresh Sage Leaves
2 cloves Garlic
1/4 small Yellow Onion (30g)
1 teaspoon Extra Virgin Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Lightly season the chicken breast with salt and pepper, and roast until fully cooked, about 20-25 minutes depending on thickness. Once cooked, dice or shred the chicken into bite-size pieces.
While the chicken is roasting, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
In a skillet over medium heat, warm the extra virgin olive oil. Sauté the minced garlic and finely chopped yellow onion until softened and translucent.
Stir in the pumpkin puree and fresh sage leaves. Allow the mixture to simmer for a couple of minutes. For a creamier texture, add part-skim ricotta cheese and mix thoroughly. If the sauce seems too thick, add a splash of the reserved pasta water.
Combine the pasta, roasted chicken, and pumpkin sage sauce in the skillet. Toss everything together until the pasta is well coated and heated through. Adjust seasoning with salt and pepper as needed.
Serve immediately, garnished with a few extra sage leaves if desired. Enjoy your comforting and protein-rich creamy roasted pumpkin sage pasta!