Saturday, August 24, 2013

"PUMPKIN CHIPOTLE PASTA SAUCE" served by TAMI

INGREDIENTS:

1 TBS unsalted butter
3 TBS minced sweet onion
1 clove garlic, minced
1 cup chicken broth
1 cup pumpkin puree
2 chipotle peppers in adobo sauce, chopped
1/3 cup low-fat milk
1 tsp ground sage
3/4 tsp salt
1/4 tsp ground coriander
1 pinch ground cinnamon
1 pinch ground nutmeg

DIRECTIONS:

Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes.
Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipolte peppers and their sauce, milk, sage, coriander, cinnamon, and nutmeg. Allow the sauce to come to a simmer, then lower heat and hold at a simmer until serving time.

Makes 4 servings.

NOTE:
Tami said she made the sauce the night before and then reheated and held in her crock-pot.

She served this over bow-tie pasta with fresh cilantro for garnish and added tender shredded chicken as an option.





                                                

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