PUMPKIN ALFREDO SAUCE WITH CHICKEN AND SPINACH

Ingredients

3 – 4 boneless, skinless chicken breasts, washed and cut in large cubes

Salt

Black pepper

2 tsp paprika

½ tsp cayenne pepper or a few dashes pepper sauce

2 – 3 blades shadon beni, chopped

Juice of 1 lime

Alfredo Sauce:

3 tbsp oil

3 cloves garlic, chopped

2 ½ cups heavy cream

4 oz butter or margarine

1½ – 2 cups grated parmesan cheese

1½ cups pureed pumpkin

½ bag fresh spinach leaves, stems removed and roughly chopped

Salt and pepper to taste

1 lb fettuccine, cooked and drained

Directions

1. Season chicken breasts with large pinches of salt and black pepper, chadon beni, lime juice and cayenne pepper. Let marinate for ½ hour – 1 hour.
2. Heat the oil in a large pan over medium high heat. Add the chicken and cook until lightly browned and cooked through. Remove and set aside.
3. Add the butter to the same pan and let melt.
   Reduce the heat to medium. Add the garlic and stir being careful not to let it burn. Add the cream and mix well. Add the pureed pumpkin and mix in to the cream. Season with a little salt and pepper.
4. Add the parmesan cheese and stir into the sauce. Mix well until the cheese melts into the sauce. Taste and adjust seasoning. You may need to add a little more cream if the sauce gets too thick or a little more cheese.
5. Add the chicken and the spinach and mix into the sauce. Add the fettucine and mix well ensuring the pasta is well incorporated into the sauce and let the mixture heat through. Serve immediately.