As summer becomes a season of the past, I eagerly welcome fall and all of the things it brings.
Unfortunately, here in San Diego, early fall is our warmest time of year. We've had temperatures in the 80's the past couple of weeks. Seriously, that ain't cool. Literally.
The evenings though, have been cooling off quite a bit, enough to get me in the mood for some fall comfort food.
Next, go ahead and sauté some chopped onion and garlic. Since sage pairs so well with pumpkin, and since I grow it in my garden, I chopped some up and threw it in.
Next, add the braising liquids and chicken back to the pan and place in the oven to work it's magic.
When the chicken is done, pull it out of the pan and add the pumpkin and cream and reduce it down.
Pour that creamy goodness over the chicken and pasta and you have yourself a delicious, comfy dinner that honestly couldn't be better.
I was feeling a little guilty about the decadence level of this pasta, so I sautéed up some baby kale and added it to the top. You could use spinach or arugula, but whatever you do, don't leave it out. The addition of the crispy kale totally made this pasta, giving it a wonderful texture contrast.
This pasta is definitely going to make several re-appearances on my table this season.
Creamy Pumpkin Pappardelle With Braised Chicken And Crispy Kale
1 1/2 pounds boneless, skinless chicken thighs
3 Tbsp extra-virgin olive oil, divided
1 yellow onion, diced
4 cloves garlic, minced
1 Tbsp chopped, fresh sage
1 cup dry white wine
2 cups chicken broth
1/2 cup pumpkin puree
3/4 cup heavy cream
8 oz pappardelle pasta (or any long pasta would also work)
Kosher salt and freshly ground pepper to taste
3 oz baby kale
Parmesan cheese to serve
Preheat oven to 325 degrees F.
Place 2 tablespoons olive oil in the bottom of a Dutch oven and place over medium-high heat. Add chicken thighs and sear for 2 minutes on each side. Remove to a plate and set aside.
Add onion to pot and saute until soft, about 6-8 minutes. Add garlic, sage, salt, and pepper and cook for one additional minute.
Stir in wine and reduce by half, about 5 minutes. Stir in chicken broth then add chicken and juices back to the pot. Bring to a boil then remove from heat, cover with a lid, and place in the oven. Cook for one hour, until chicken is falling apart.
Remove chicken from the oven and transfer chicken to a bowl and shred. Set aside.
Place pot over medium-high heat and stir in pumpkin puree and cream. Bring to a boil and reduce for 15 minutes, or until sauce is thickened. Add shredded chicken back into sauce.
Meanwhile, prepare pasta according to package directions.
Add remaining 1 tablespoon oil to a clean pan and set over high heat. Once pan is hot, add a couple of handfuls of kale and sauté until crisp.
Add pasta to the sauce and gently stir to combine.
Spoon pasta into bowls and top with kale and shredded parmesan.