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Creamy Pumpkin & Arugula Pasta with Chicken & Rosemary.

  • 1 (5 oz) pkg
    baby arugula
  • 1 ½ lb
    chicken breasts, boneless skinless
  • 8 fl oz
    chicken or vegetable broth
  • 1 small pkg
    fresh rosemary
  • 4 cloves
    garlic
  • 4 fl oz
    heavy cream
  • 1 oz
    Parmesan cheese
  • 10 oz
    penne pasta
  • 1 (15 oz) can
    pure pumpkin purée
  •  
    black pepper
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    1 (5 oz) pkg baby arugula
    1 small pkg fresh rosemary
  • 2
    Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  • 3
    Finely grate 1 cup of Parmesan and transfer to a small bowl.
    1 oz Parmesan cheese
  • 4
    Preheat a skillet over medium-high heat.
  • 5
    While the skillet heats up, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season the cutlets with salt and pepper on both sides.
    1 ½ lb chicken breasts, boneless skinless
    1 tsp salt
    ½ tsp black pepper
  • 6
    Once the skillet is hot, add olive oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 7
    Place the chicken cutlets in the skillet; cook until they are golden brown on the outside and cooked through in the center, 2 to 4 minutes per side. Once done, transfer to a plate and cover with foil to keep warm. Cook in batches if necessary.
  • 8
    When the water in the pot comes to a boil, uncover the pot and season the water with salt, then add the pasta and stir for a few seconds. Cook the pasta, uncovered, for 11 to 12 minutes (or according to package directions). Drain the pasta in a colander.
    2 tbsp salt
    10 oz (about 3 cups) penne pasta
  • 9
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    4 cloves garlic
  • 10
    Once the chicken has been transferred, reduce the heat to medium and add more oil to the skillet.
    1 tbsp extra virgin olive oil
  • 11
    Add the rosemary sprigs to the skillet and cook until they start to turn brown, 1 to 2 minutes. Transfer to a paper towel lined plate, leaving the oil in the skillet.
  • 12
    Once the rosemary has been transferred, add the pumpkin pureé, garlic, and crushed red pepper to the skillet; cook, stirring, until fragrant, 1 to 2 minutes.
    1 (15 oz) can pure pumpkin purée
    ¼ tsp crushed red pepper
  • 13
    Add the cream, broth, and Parmesan to the skillet. Cook, stirring until the mixture is well combined, 1 to 2 minutes, then remove from the heat.
    4 fl oz (½ cup) heavy cream
    8 fl oz (1 cup) chicken or vegetable broth
  • 14
    Add the pasta and arugula to the skillet; stir until the pasta is thoroughly coated with the sauce.
  • 15
    One by one, holding a sprig of rosemary at its top, run your fingers down it to remove the leaves. Discard the sprigs and chop the fried leaves; transfer to a small bowl.
  • 16
    Place the chicken on a cutting board and cut on the diagonal into strips.
  • 17
    To serve, divide the pasta between dishes, top with the chicken slices, and garnish with the fried rosemary leaves. Enjoy!