Prep 10 mins
Cook 25 mins
I had to type this recipe up before I forgot how I made the dish. The pumpkin sauce was actually left over from a Rachael Ray recipe - I only used it to use up the rest of my leftovers, but the result was so good! I don't know if the pre-marinated chicken breasts I used are readily available elsewhere, and I can't imagine that the flavor would be as good with plain chicken. Somehow, the meal came out tasting like an Indian dish. Being that the sauce was originally a leftover, the pumpkin sauce was made ahead of time; I'm not sure if that made a difference or not. But it's nice being able to make the sauce a day ahead. Just take it out of the fridge when you're ready to bake the chicken - it makes for a really nice quick dinner. This went wonderfully with Jasmine rice.
- 1 tablespoon extra virgin olive oil
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 2 cups vegetable broth
- 1 (15 ounce) can pumpkin puree
- 1⁄2 cup heavy cream
- 1 teaspoon hot pepper sauce
- 2 pinches ground cinnamon
- 1 pinch nutmeg
- salt and pepper
- 7 leaves fresh sage, thinly sliced
- 4 purdue perfect portions tomato basil marinated chicken breasts
- Preheat oven to 350°F.
- Heat olive oil in medium skillet over medium heat. Add the shallots and garlic; cook until softened, about 5 minutes.
- Stir in the vegetable broth, pumpkin, and cream. Add the hot sauce, cinnamon, & nutmeg. Season with salt and pepper.
- Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage; simmer for another minute.
- Slice chicken breasts into 1-inch wide chunks. Place in a 13 x 9 inch casserole dish. Pour pumpkin sauce over chicken.
- Bake at 350°F for 20-25 minutes.
- Serving suggestion: serve over Jasmine or Basmati rice.