For the entire family, a delicious and healthy supper! It’s really simple to prepare these bowls in ahead or on short notice. Gluten-free, and if the chicken is taken out and vegetable broth is used, it may be turned vegetarian. This dish can serve 3 to 6 people, depending on how much quinoa or vegetables you choose.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- 1 medium shallot, thinly sliced
- 2 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (Optional)
- 8 chopped fresh sage leaves
- 1 cup 2% milk
- ½ cup half-and-half
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground white pepper
- ¼ teaspoon chili powder
- 8 ounces gemelli pasta, cooked and drained
Instructions
- Heat oil in a large sauté pan over medium heat. Add shallot, garlic, and red pepper flakes. Cook, stirring occasionally, until shallots are crispy, about 5 minutes. Add sage, and cook for 30 seconds, being careful so sage doesn’t burn. Remove mixture to a paper towel lined tray.
- Add milk, half-and-half, pumpkin, salt, pepper, and chili powder to the same pan. Cook and stir over medium heat until a smooth, creamy sauce forms, about 2 minutes. Cook until thoroughly heated through.
- Divide cooked gemelli pasta amongst 4 plates. Top with pumpkin sauce and sprinkle reserved shallot mixture on top.
- You can use chicken broth instead of half and half, but adjust the salt.