Not-Quite-Indian Chicken With Pumpkin Sauce

• 1 tablespoon extra virgin olive oil
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 1 (15 ounce) can pumpkin puree
• 1/2 cup heavy cream
• 1 teaspoon hot pepper sauce
• 2 pinches ground cinnamon
• 1 pinch nutmeg
• salt and pepper
• 7 leaves fresh sage, thinly sliced
• 4 purdue perfect portions tomato basil marinated chicken breasts

1. Preheat oven to 350u0b0F.
2. Heat olive oil in medium skillet over medium heat. Add the shallots and garlic; cook until softened, about 5 minutes.
3. Stir in the vegetable broth, pumpkin, and cream. Add the hot sauce, cinnamon, & nutmeg. Season with salt and pepper.
4. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage; simmer for another minute.
5. Slice chicken breasts into 1-inch wide chunks. Place in a 13 x 9 inch casserole dish. Pour pumpkin sauce over chicken.
6. Bake at 350u0b0F for 20-25 minutes.
7. Serving suggestion: serve over Jasmine or Basmati rice.

extra virgin olive oil, shallots, garlic, vegetable broth, pumpkin puree, heavy cream, hot pepper, ground cinnamon, nutmeg, salt, sage, purdue perfect

Taken from www.food.com/recipe/not-quite-indian-chicken-with-pumpkin-sauce-285487 (may not work)