Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken

• Meat

  • 1 1/2 tbsp Chicken base, organic natural
  • 2 Chicken breasts, skinless boneless

• Produce

  • 2 cloves Garlic
  • 3 heads Garlic
  • 2 (15 ounce cans Pumpkin, organic
  • 2 tbsp Sage, leaves

• Condiments

  • 1 Pumpkin & roasted garlic cream sauce

• Baking & Spices

  • 2 Black pepper
  • 1/4 tsp Black pepper
  • 2 tsp Italian seasoning
  • 2 Salt
  • 1 Pinch Salt

• Oils & Vinegars

  • 2 Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 3/4 cup Half & half
  • 8 oz Mascarpone cheese
  • 1 Parmesan
  • 1/4 cup Parmesan cheese, grated

Found on thecozyapron.com

Description

Ingredients

• 2 skinless, boneless chicken breasts, slices in half lengthwise to create 4 thinner cutlets
• Olive oil
• 2 cloves garlic, pressed through garlic press
• Salt
• Black pepper
• 2 tablespoons chopped sage leaves, plus 1 tablespoon, divided use
• ½ – ¾ package fettuccine (16 ounce package), cooked according to package instructions, and held warm
• Pumpkin & Roasted Garlic Cream Sauce (recipe below)
• Shaved parmesan, for garnish
• 3 heads garlic
• Olive oil
• Salt
• Black pepper
• 2 tablespoons unsalted butter
• 2 (15 ounce) cans organic pumpkin (puree)
• 1 ½ tablespoons organic, natural chicken base (I use “Better Than Bouillon”)
• 2 teaspoons Italian seasoning
• Pinch salt
• ¼ teaspoon black pepper
• 8 ounces mascarpone cheese, room temp
• ¾ cup half & half, room temp
• ¼ cup grated parmesan cheese

Directions

• -Add the chicken cutlets to a medium-sized bowl, and drizzle over a little of the olive oil; add the garlic, a couple of good pinches of salt and black pepper, and 2 tablespoons of the chopped sage; using your hands, rub the sage and the seasoning into the chicken, and allow it to marinate for anywhere from 20 minutes to a couple of hours.
• -Preheat your oven to 400°.