" Not-quite-indian" Chicken With Pumpkin Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 350°f.
• 2 heat olive oil in medium skillet over medium heat. add the shallots and garlic; cook until softened, about 5 minutes.
• 3 stir in the vegetable broth, pumpkin, and cream. add the hot sauce, cinnamon, & nutmeg. season with salt and pepper.
• 4 lower the heat and simmer until thickened, about 5 minutes. stir in the sage; simmer for another minute.
• 5 slice chicken breasts into 1-inch wide chunks. place in a 13 x 9 inch casserole dish. pour pumpkin sauce over chicken.
• 6 bake at 350°f for 20-25 minutes.
• 7 serving suggestion: serve over jasmine or basmati rice.