Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh sage, finely chopped
  • 15 oz pumpkin purée
  • 1/2 cup heavy cream
  • 1/4 tsp ground nutmeg

Instructions:

  1. Pat the chicken cubes dry with a paper towel and season with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat until shimmering. Add chicken in a single layer and sear for 3-5 minutes per side until a golden-brown crust forms. Remove chicken and set aside.
  3. Lower heat to medium and melt butter into the pan. Stir in minced garlic and chopped sage, sautéing for 60 seconds.
  4. Stir in the pumpkin purée and ground nutmeg. Cook for 2-3 minutes, stirring constantly to incorporate the browned bits from the bottom of the pan.
  5. Pour in the heavy cream and whisk until the sauce is a uniform, sunset-orange color.