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Homemade pureed roasted pumpkin or butternut squash, and homemade applesauce is what I use.
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If you choose to make homemade, you will need to do that in advance.
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Instructions are below.
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Cook your pasta according to package instructions.
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You should take about two minutes off of the normal cook time, because you will finish cooking it in the sauce.
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Also, make sure you liberally salt the water.
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Sprinkle washed free-range boneless chicken breasts with half of the seasonings (salt, pepper, garlic powder, turmeric, pumpkin pie spice, cinnamon, ginger and nutmeg).
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I just sprinkle until they look evenly coated.
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Heat a large skillet over medium high heat with half the oil and all of the butter.
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Once melted add the chicken and start to cook it, only turning once per side to get a nice searing on the meat.
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Cook for roughly 5-6 minutes per side, depending on the thickness of the chicken.
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When done remove chicken from skillet and set aside on a plate to let the meat rest.
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In the same skillet, saute onions and carrots in the other half of the vegetable oil.
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Cook until caramelized and add the remaining spices that you put on the chicken.
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Then add the lemon juice into the skillet with the vegetables and stir to de-glaze the pan.
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The juice will brighten the flavors and take away some of the heaviness in the flavor.
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Now heres the fun part: Add the pumpkin puree and applesauce into the vegetable mixture.
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This makes the best sauce ever.
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Oh, and add the four fresh basil leaves at this time as well.
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I cut them in a chiffonade style by rolling them, then slicing cross-wise.
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Add the chicken back into the pan and coat with the mixture.
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The pasta should just about be done by now, so turn down the heat to low and put a lid on it until its done.
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Once the pasta is finished cooking, dont drain it!
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Just pull the pan up alongside the chicken skillet and with a slotted spoon, scoop out the pasta and add it into the skillet.
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Once that is done add about 1 1/2 cups of the pasta water into the chicken skillet.
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The starch from the pasta water will act as a thickener and make this sauce heavenly!
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Now just put the lid back on, and set the timer for 15 minutes.
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Bon appetit!
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For the applesauce: Put apples in a saucepan and bring to boil, then simmer for 30 minutes.
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Puree in a food processor.
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For the pumpkin puree: Clean, peel and chop the pumpkin into large pieces.
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Roast on a cookie sheet at 375 F for one hour.
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Puree in a food processor.
