Pumpkin Spice Chicken + Fettuccine with Mascarpone Cheese


In case you haven’t noticed, it’s pumpkin season. Everywhere. Am I the only one that has noticed an increase in pumpkin products this year? Not that I’m complaining.


This was another meal that was quick to assemble on another busy weeknight. You know, the ones where you get home all sweaty and tired from the gym around 6:30 after a long day of work, and you’re hungry, and you just want to shower, sit on the couch, and eat a bowl of comfort with some mindless TV playing in the background?


The longest part of this prep time is allowing the chicken to marinate.


(I know, raw chicken is gross-but was told I had to post this picture with the caption “look at these boobies.” Seriously, a man’s sense of humor does not mature past age 5).

For an easy marinade, we used this pumpkin chipotle salsa that we bought a few weeks ago and weren’t really in love with. The best way to use it up? Marinade!Image

It worked well for this purpose, giving the chicken a spicy yet slightly smoky-sweet flavor.

As you may recall, I’ve also been dying to find ways to incorporate this into more dishes: Image

I’m in love with mascarpone cheese. The flavors are so good with the pumpkin and I seriously want to eat it with everything now. I even had it with my lunch today.

This was the perfect simple, yet warm and comforting meal for one of the first slightly chilly Fall evenings.

Pumpkin Spice Chicken + Fettuccine   

  • 8 ounces pumpkin spice fettuccine (regular fettuccine works perfectly fine as well)
  • 2 chicken breasts, marinated in chipotle pumpkin salsa
  • 2-3 cups haricot vert (French) green beans
  • 1 tablespoon + 1-2 teaspoons olive oil, divided
  • ¼ yellow onion, diced
  • 1 garlic clove, minced
  • 1-2 tablespoons mascarpone cheese, for topping

Marinate the chicken for 2-24 hours, making sure chicken is fully saturated with salsa.

Bring pot of water to boil and add fettuccine, cooking for 5-7 minutes or until tender. Drain and set aside.

Cut chicken into small squares. Heat skillet on medium heat, add 1-2 teaspoons olive oil, and add chicken to skillet. Sauté 7-8 minutes until cooked through.

Heat separate skillet on medium heat, and add 1 tablespoon olive oil, onion, and garlic. Saute until soft, about 3-4 minutes, Add haricot verts and stir, then cover for 5 minutes until soft. Add salt and pepper to taste.

Serve chicken over bed of fettuccine with haricot verts on side. Add a generous dollop of mascarpone cheese.



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