Pumpkin Spice Chicken + Fettuccine with Mascarpone Cheese

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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.

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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?

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

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(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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