Warm, autumn flavors infuse this pumpkin Alfredo sauce. Browned chicken breast is covered in the spicy sauce that has just a touch of southwestern flavor. It's then baked until tender. Perfect family meal for a chilly evening! 7.1 net carbs per serving.
Course Light Dinner/Lunch, Low Carb Main
Cuisine American - low -carb, Tex-Mex
Keyword alfredo, chicken
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Calories 553kcal
Author Katherine Peters
Ingredients
1dried ancho pepperseeds and stem removed
1cupboiling water
2tablespoonshigh smoke point oilavocado oil, peanut oil, etc
2poundsboneless chicken breast cut into 4 portions
Salt and pepper
1cupchicken stock plus more as needed
1cuppumpkin
?cupheavy cream
6tablespoonsunsalted butter
1teaspoongarlic powder
?teaspoonsmoked paprika
?teaspoonrubbed sage
Pinch of freshly grated nutmeg
6tablespoonsgrated Parmigiano Reggianoplus some for sprinkling on top of the finished dish
1/4cuphulled pumpkin seeds
Instructions
Preheat the oven to 375F.
Cover the ancho pepper with boiling water and set aside for 15 minutes.
Heat a heavy iron skillet and add the oil.
When it is very hot add the chicken and cook just until golden brown on each side.
Remove the chicken to a greased baking dish.
Drain the ancho, pour the water out, and add the ancho to the hot pan.
Saute it for about 1 minute then remove and reserve.
Add 1 cup of chicken stock and scrape the bottom of the pan with a spatula to remove any pieces of chicken that have stuck.
Turn heat to low.
Add the pumpkin, butter, garlic powder, smoked paprika, sage, nutmeg, and cream.
Whisk until smooth.
Add more chicken stock as needed to make a smooth, creamy sauce
Remove 1/2 cup of the sauce and add it to a blender with the ancho chile.
Blend until smooth and add back into the pumpkin Alfredo sauce.
Whisk in the Parmigiano Reggiano.
Taste and add salt and pepper as needed.
Spoon the sauce over the chicken.
Sprinkle with more smoked paprika and the pumpkin seeds.
Bake for 20 minutes or until the internal temperature is 160F.
Remove from the oven and let stand for 5 minutes.
Sprinkle with additonal Parmigiano Reggiano before serving.