Pumpkin Fettuccine: delicious at any time of the year.
February 2007
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Recipe: Pumpkin Pasta With Chicken & Spiced Orange Cream
Rich & Delicious Any Time Of The Year
To many people, pumpkin pasta sounds like a fall dish—something to serve from Halloween through Thanksgiving or Christmas. But pumpkin pasta in any form is delicious year-round, as elegant recipe proves. It uses pumpkin fettuccine* from Rossi Pasta, a fine artisanal pasta producer that wa a NIBBLE Top Pick of the Week. The original recipe, provided by Rossi Pasta, was further developed by NIBBLE editor Rowann Gilman.
*Fettuccine is the Italian spelling; fettuccini is an Americanization.
The recipe serves four. It’s rich and glorious, so consider it as a smaller first course if you’d like a lighter main dish.
Ingredients
- 4 skinless, boneless chicken breast halves, trimmed
- Salt and freshly ground pepper
- 5 tablespoons grated orange rind (from about 3 to 4 medium oranges),
divided (1 tablespoon reserved for garnish, optional)
- 5 tablespoons olive oil
- ½ pound (about 2 links) sweet Italian sausage, casing removed
- 5 tablespoons chopped onion
- 2 tablespoons chopped shallot
- 3 garlic cloves, minced
- ½ cup orange liqueur (Grand Marnier, Cointreau, Triple Sec, Curaçao,
Sabra e.g.)
- 3/4 cup fresh orange juice
- Pinch of cinnamon
- ½ teaspoon freshly grated nutmeg
- 4 tablespoons fresh sage leaves, minced
- 2 cups heavy cream
- 1 package (12 ounces) Rossi Pasta Pumpkin Spice Fettuccini
- Twist of freshly grated nutmeg, optional
- 1 tablespoon reserved grated orange rind, optional
- Whole sage leaves, optional
Directions
- Season the chicken breasts on both sides with salt and pepper. Place the chicken in a large bowl, drizzle with 2 tablespoons of the olive oil and add 2 tablespoons of the orange rind. Turn the chicken breasts in the mixture and lightly massage it into the meat to coat thoroughly. Let the chicken marinate, covered, in the refrigerator for 1 hour.
- Remove the chicken from the marinade, leaving the orange rind intact, and grill or sauté the meat for about 5 minutes on each side (an instant-read thermometer should register 165° when done). Cover the chicken and keep warm.
- In a medium, heavy-bottomed saucepan, heat 1 tablespoon of the olive oil over medium heat and cook the sausage, crumbling it with a fork or spatula, until it is well-browned. Slightly lower the heat and add the onion, shallot and garlic; sauté until softened, about 1 to 2 minutes.
- In a small bowl, combine the orange liqueur, 2 tablespoons of grated orange rind, the cinnamon, nutmeg and sage. Whisk in the orange juice. Add to the sausage and onion mixture, raise the heat to medium and cook, stirring occasionally, until the liquid is reduced by half, about 5 to 8 minutes. Taste for salt and pepper.
- Add the cream and cook, stirring occasionally, until the sauce becomes thick and creamy. Remove from heat, cover and keep warm.
- Meanwhile, cook the Pumpkin Spice Fettuccine according to package directions, about 4-5 minutes; drain well.
- To serve, evenly divide the fettuccine among 4 serving plates. Slice the chicken breasts on the diagonal and fan out the slices on top of the pasta. Evenly spoon the sauce over each serving. If desired, garnish each plate with some of the reserved orange rind, a twist of freshly grated nutmeg and whole fresh sage leaves.
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