1 lb. boneless, skinless chicken breast halves, cut into bite-sized pieces (see note below)
1 small onion, chopped
2 cloves garlic, minced
1 can (15 oz.) 100% pure pumpkin
2 cups chicken stock
½ tsp. ground nutmeg
1 tsp. salt
1/2 cup Parmesan cheese, shredded
Chopped parsley, for garnish (optional)
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain.
Meanwhile, in a large, deep skillet, melt butter over medium-high heat. Add the chicken pieces. Cook, stirring occasionally until chicken begins to brown and is cooked through. Remove chicken from the pan and set aside.
In the same skillet, saute the onions until they are soft. Add the garlic to the pan and cook an additional 1-2 minutes. Whisk in the pumpkin, chicken stock, Shamrock Farm Heavy Whipping Cream, nutmeg and salt. Allow the mixture to simmer until slightly thickened, about 10-12 minutes.
Stir the cooked and drained pasta, along with the reserved chicken, into the creamy pumpkin sauce. Sprinkle with cheese. Cook and stir until cheese is melted, about 2-3 minutes. Remove from heat.
To serve, top individual servings with chopped parsley, if desired.
Italian sausage may be substituted for the chicken. Remove casings (if applicable), cook and crumble sausage until no longer pink. Drain if necessary. Proceed with recipe as directed, substituting sausage for the chicken.
This spinach and cheese manicotti is an old family favorite. It starts with a smooth, creamy filling made of cottage cheese and spinach, and is rolled into a homemade crepe. Serve them with a salad, and you have a delicious dinner that your family will enjoy for years to come.