" Not-Quite-Indian" Chicken With Pumpkin Sauce - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
2 shallots, finely chopped
3 garlic cloves, minced
2 cups vegetable broth
1 (15 ounce) can pumpkin puree
1/2 cup heavy cream
1 teaspoon hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmeg
salt and pepper
7 leaves fresh sage, thinly sliced
4 purdue perfect portions tomato basil marinated chicken breasts

Preparation

Preheat oven to 350\u00b0F.
Heat olive oil in medium skillet over medium heat. Add the shallots and garlic; cook until softened, about 5 minutes.
Stir in the vegetable broth, pumpkin, and cream. Add the hot sauce, cinnamon, & nutmeg. Season with salt and pepper.
Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage; simmer for another minute.
Slice chicken breasts into 1-inch wide chunks. Place in a 13 x 9 inch casserole dish. Pour pumpkin sauce over chicken.
Bake at 350\u00b0F for 20-25 minutes.
Serving suggestion: serve over Jasmine or Basmati rice.