Pumpkin Alfredo

Ingredients:

2 tbsp olive oil

1 can pumpkin puree

4-8 ounces chicken broth, depending on how thick you prefer 

1 container cream cheese (I use the chive version for extra flavor)

1/2 cup onion, diced

2 cloves garlic, diced

2 stalks celery, diced

1 pound chicken breasts

rosemary, sage, thyme, salt and pepper to taste

1 tbsp. nutritional yeast

1 box pasta of desired shape, cooked

Instructions:

Heat olive oil in a large frying pan.  Cook chicken until cooked through.  Remove from pan and dice into small pieces.  Meanwhile, cook the onion, celery and garlic until softened.  Add the spices, pumpkin, cream cheese and nutritional yeast.  Mix well.  Add broth to desired thickness.  Stir in chicken and pasta.  YUM

I also created a pumpkin bisque by doing the same thing, skip the chicken and pasta and use 32 ounces of broth.  We had it yesterday at the Sip, Snack and Stretch- a- thon and there was not one bit left!