Pumpkin Pasta w/Chicken

Ingredients:

3/4 pounds of grilled boneless, skinless chicken breast

1/2 pound of rigatoni

1 tbsp extra virgin olive oil

2 shallots, finely chopped

4 garlic cloves, minced

1 cup of chicken stock

1 cup of pureed pumpkin

1/4 cup of half and half

1/4 cup of milk

1 tsp of hot sauce

Freshly grated nutmeg, to taste (about 1/8 of a tsp)

pinch of ground cinnamon

Salt and pepper to taste

4 leaves of fresh sage, finely chopped

1/8 cup Grated Parmesan

Directions:

Season the chicken with salt and pepper, grill and set aside under some tinfoil to keep warm. Start cooking the pasta according to package directions and make sure to salt the pasta. While the pasta is cooking, sauté the shallots and garlic in the olive oil over medium heat for a couple of minutes, or until the shallots are translucent and soft. Then, add the chicken stock and pumpkin, stirring a couple of times until the pumpkin puree is smooth. After that, add the half and half and milk. Stir again until the ingredients have combined. Now season the mixture with hot sauce, nutmeg, cinnamon, salt, and pepper. Taste to make sure the flavors are to your liking. Reduce the heat to low and simmer for about 5-10 minutes, until the sauce thickens. Drain the pasta. Stir in the sage and the drained pasta, then stir in the grated parmesan topping and grilled chicken.