Pumpkin alfredo style sauce
Okay ladies, as you've probably figured out, I'm a pumpkin everything fanatic. Well, a friend at the grocery pointed out pumpkin spice cream cheese and I of course bought it. After tasting it and having a small orgasm, I decided to make a creamy sauce out of it. I'm no good at measuring things so bear with me, but it's super easy to do and you can sub any of the REALLY fatty stuff with your choice of low fat things. This experiment came out so good I can barely take it!! My son is currently stuffing his face on the couch.
1 1/2 cups heavy cream
1 Cup Milk
3-4 tablespoons pumpkin spice cream cheese
Basil, rosemary, paprika, chili powder garlic/garlic powder, salt, pepper.
1 lb chicken breast
Bag of spinach
Dice up your chicken and cook it in the pan with a little butter. In a seperate pan, pour in your heavy cream, milk, pumpkin spice cream cheese and a tablespoon or so of butter. Add all the above mentioned spices to taste. I used probably a fourth teaspon of each, except I used diced garlic instead of powder. Turn the heat of the pan to medium and whisk it up as it heats.
Stir about your chicken and once it's ALMOST all the way done, add the spinach to it to wilt in the pan. I don't know how much spinach people prefer, I probably used a cup after I diced it up. Maybe a cup and a half. I also added garlic and salt to the chicken and spinach. Once the spinach is wilted and the chicken cooked through, turn it off and set aside.
Once the sauce is all the way mixed and beginning to bubble, turn it down to the lowest setting and keep whisking. If it's thinner than you like after a minute or two, add just a smidge of flour till you get the consistancy you want. Keep whisking so it doesn't burn! Once it's about as thick as you like, turn it off and add your chicken and spinach. Put that over some noodles and have a fall foodgasm.
The only thing I want to do differently next time: Less cream, more milk, and more spinach. This stuff was SOOO GOOOD.