When I run out of actual planned meals for the week, but haven't made it back to the store yet, I like to play a version of Chopped with myself. I find a protein and a starch or grain and see what I can whip up with them. This week, I was left with a pound of chicken breast and some whole grain pasta. I also still have a ton of pumpkin left, and thought maybe I could incorporate it into a chicken pasta dish. So I scoured Pinterest for "chicken pumpkin pasta" and came across this pin of this recipe.
I glanced at the ingredients and figured I would have everything I needed. As it turned out, I didn't have any chicken broth or heavy whipping cream. But I was able to find substitutes for both of them, so I forged ahead. And then I realized I didn't have any sage, so I looked up spices that typically accompany sage and used the ones I had from that list instead. The recipe you see here is a result of all those substitutions, a sort of Frankenstein's monster of mish-mashed ingredients that I figured would be "good enough."
Don't worry, unlike Frankenstein, this story has a happy ending.
Ingredients
Directions:
1. Cook pasta according to package directions. Drain and keep warm.
2. While pasta is cooking, melt butter in 12-inch skillet until it sizzles, then add the chicken and garlic. Cook over medium-high heat, stirring occasionally, until chicken is cooked through (8 to 10 minutes). Add chicken and garlic to pasta.
3. Combine the pumpkin puree, chicken broth (or substitute), whipping cream (or substitute), herbs, spices and salt in medium bowl.
4. Pour over pasta mixture and stir to coat. Heat everything up over medium heat until heated through (3 to 5 minutes).
Ingredients
8 oz whole grain linguine
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
2 cloves pressed or chopped garlic
1 cup canned pumpkin puree
1/2 cup water + 1/2 Tbsp olive oil mixed (sub for 1/2 cup chicken broth)
1/2 cup milk + 1/4 cup melted butter mixed ( sub for 3/4 cup whipping cream)
1 tsp thyme
1 tsp rosemary
1 tsp chili powder
1/2 teaspoon salt
Directions:
1. Cook pasta according to package directions. Drain and keep warm.
2. While pasta is cooking, melt butter in 12-inch skillet until it sizzles, then add the chicken and garlic. Cook over medium-high heat, stirring occasionally, until chicken is cooked through (8 to 10 minutes). Add chicken and garlic to pasta.
3. Combine the pumpkin puree, chicken broth (or substitute), whipping cream (or substitute), herbs, spices and salt in medium bowl.
4. Pour over pasta mixture and stir to coat. Heat everything up over medium heat until heated through (3 to 5 minutes).
The end result was actually pretty good! My husband said it was "surprisingly good" (a glowing recommendation if ever I've heard one). It was pretty devoid of color, though. If I were to make it again, I might try it the way it was originally intended. But without having the original version to compare this one to, I think this was a pretty good substitute.
This has been another installment of The Pintester Movement, where I pick a pin and just go for it, win or lose. I'm counting this one as a mostly-win, since all of the substitutions didn't render the dish inedible!
This has been another installment of The Pintester Movement, where I pick a pin and just go for it, win or lose. I'm counting this one as a mostly-win, since all of the substitutions didn't render the dish inedible!
