Pumpkin Pasta Review (and revised recipe)

I know it comes as no surprise when you read that I have changed something in a recipe....well this one vaguely resembles the original......but the end result was SO good and probably a little healthier!  Another one that will stay in our permanent rotation of meals.  This recipe very easily could have remained meat free but to satisfy my permanent carnivores in the household, I added three pre cooked chopped chicken breasts.
Try this one today.....you know you have a can of pumpkin lingering in the back of your pantry :o)

Photo Credit

PUMPKIN PASTA

1 onion diced

1 large clove garlic diced

2 tbs butter

1 cup evaporated milk

2 cups chicken stock (I used homemade, so adjust salt if using canned)

1 pkg cream cheese cubed

1 15oz can pumpkin puree

1 heaping tsp cumin

black pepper to taste

salt to taste

3 chicken breasts cooked and chopped

(I roasted these previously and had them waiting in the freezer)

1 16oz pasta cooked al dente

parmesan cheese to taste

In a large saucepan, place onion, garlic, and butter.  Saute slowly over low heat allowing the onion to carmelize a bit.  This step takes about 15-20 minutes but adds a nice depth of flavor.  Add milk, chicken stock, and cream cheese to the pan.  Increase heat to medium, stirring frequently until the cream cheese has melted in to the sauce.  Stir in the pumpkin.  Add chicken, cumin, salt, and pepper.  Reduce heat to low and allow to cook for about 10 minutes.  Serve over penne, ziti, or rigatoni.  Top with parmesan cheese.