One-Pot Creamy Pumpkin & Bacon Pasta
Servings: 8 servings (yields 12 cups total)
Calories: 456kcal
Ingredients
- 1 lb lean ground chicken
- 4 slices bacon, chopped
- 1.1 lb Wegmans Amore Pasta, Riccioli (500 grams)
- 25 oz Cucina Antica Tuscan Pumpkin Pasta Sauce
- 1 shallot, diced (36 grams)
- 4 cloves garlic, minced (16 grams)
- 6 oz baby spinach, roughly chopped
- 1 tbsp fresh sage, chopped
- 1 1/2 cups low sodium chicken broth (12 fl oz)
- 1 cup fat free half and half (8 fl oz)
- 3/4 cup dry white wine, like Sauvignon Blanc (6 fl oz)
- 4 oz Sartori Cheese Tuscan Reserve Parmesan/Fontina Blend (113 grams)
- 1/2 tsp red chili pepper flakes
- 1/4 tsp nutmeg
Instructions
- Heat a large pot like this over medium-high heat. Once hot, add chopped bacon. Stir the bacon around the pot with a wooden spoon or spatula, cooking until crispy, then remove to a paper towel lined plate. Add garlic, shallot, and sage to the hot bacon grease and sauté for about 1 minute, then add ground chicken. Season the chicken with salt and pepper, then break apart with a wooden spoon as the chicken cooks through.
- Once chicken is cooked, add wine, broth, half and half, spices, and pumpkin sauce. Stir to combine, then add the pasta and stir again until combined, trying to cover all pasta completely with sauce.
- Bring the mixture to a boil for about 9-12 minutes. You want the pasta to be very al dente since it will continue to cook in the heat of the sauce. Remove pot from heat, then stir in spinach, bacon, and about 2/3 of the cheese.
- Serve with remaining cheese on top.
Notes
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Nutrition
Serving: 1.5cups | Calories: 456kcal | Carbohydrates: 52g | Protein: 28g | Fat: 13g | Cholesterol: 61mg | Sodium: 546mg | Potassium: 273mg | Fiber: 4g | Sugar: 5g