Ingredients
4 skinless, boneless chicken breasts (about 2 lb. total)
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
3 garlic cloves, finely chopped
2 tbsp. tomato paste
1/4 tsp. crushed red pepper flakes, plus more for serving
1 1/2 c. low-sodium chicken broth
3/4 c. pumpkin puree
1/4 c. grated Parmesan, plus more, shaved, for serving
1/4 c. heavy cream
1/2 c. packed fresh basil leaves, thinly sliced, divided
Preparation
Step 1Season chicken with 1 teaspoon salt and 1/4 teaspoon black pepper. Heat a medium (10") heavy skillet over medium-high heat. Pour in oil and arrange chicken in skillet. Cook, turning halfway through, until golden, about 3 minutes per side. Transfer chicken to a plate.Step 2Reduce heat to low. Cook garlic, tomato paste, and red pepper flakes, stirring, until garlic is light golden and fragrant and tomato paste has slightly toasted, about 30 seconds. (This will happen fast, as pan will still be hot from searing chicken.) Add broth, pumpkin puree, Parmesan, cream, and 1/4 teaspoon salt and whisk to combine. Nestle chicken back into skillet. Increase heat to medium and bring to a simmer. Cook, stirring occasionally, until chicken is just cooked through and sauce has thickened, about 10 minutes.Step 3Stir half of basil into skillet; season with salt and pepper. Sprinkle with remaining basil, shaved Parmesan, and red pepper flakes.
You’ll use about half a can of pumpkin puree to make this dish. Freeze any leftovers, or use them to make any of our other myriad pumpkin desserts. Did you try this recipe? Let us know how it went in the comments below!
