Before they admitted it was my recipe for glazed turkey, I was unable to understand why so many people wanted to visit. The turkey is not stuffed by me. Instead, I prepare my own stuffing separately and present it to guests in a beautiful dish. It’s turkey time because it’s the holiday season. Gobble, gobble!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 (16 ounce) package dry fettuccine pasta
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 2 cups half-and-half
- 1 cup pumpkin puree
- ½ cup freshly grated Parmesan cheese
- 1 ½ teaspoons salt, divided
- ½ teaspoon ground black pepper, divided
- 10 ounces chicken tenderloin strips
- ¼ teaspoon dried sage
- ¼ teaspoon granulated garlic
- 2 tablespoons chopped fresh basil
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic; stir until browned and fragrant, about 30 seconds. Add half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to incorporate.
- Melt remaining butter in a skillet over medium heat. Season chicken strips with sage, granulated garlic, remaining salt, and remaining pepper. Add chicken and cook in the hot butter until golden and no longer pink in the centers, about 6 minutes.
- Add the chopped basil to the pumpkin Alfredo sauce.
- Drain pasta. Add pasta and chicken to the sauce. Toss to combine and serve.
Nutrition Facts
| Calories | 631 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 5 g |
| Protein | 31 g |
| Saturated Fat | 14 g |
| Sodium | 896 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |