Fettuccine Pumpkin Alfredo

Fettuccine pumpkin alfredo topped with a balsamic mushroom, onion and pumpkin seed sauce topped with basil. Everything crusted chicken breast on the side. Delicious!

Prep Time: Chicken marinade 2 hours to a day ahead of time. Remainder of prep time 15 minutes.
Cook Time: 25 minutes

Ingredients

1 Box of Fettuccine Pasta
4 TBSP Butter
2/3 Can of Pure Pumpkin (15 oz can so 10 oz)
1 Pint of Heavy Cream
1/2 Cup Parmesan Cheese
Pinch of Nutmeg
Salt and Pepper to Taste

Topping
Pack of fresh mushrooms
Medium white onion
Handful of pumpkin seeds (roasted, not raw) 
4 TBSP Butter
4 TBSP Balsamic Vinegar or Creamy Balsamic (your preference)

Garnish - Fresh Basil Leaves

Directions

Pasta
Melt the butter in pan.
Mix in heavy cream, pumpkin, nutmeg and parmesan cheese until smooth and creamy.
Meanwhile, cook pasta to liking or recommended cook time according to package.
Add pasta, salt and pepper to cream sauce.

Topping
While pasta is boiling, melt topping butter in pan, then sauté onions and mushrooms until tender. Add in balsamic vinegar or a creamy balsamic dressing (your call) and handful of pumpkin seeds.

Prepare a serving (standard serving tool with the claws - not sure what that is officially called) of creamy pasta in a nest and top with desired amount of topping, topped with a few pieces of basil.

Chicken
Marinated with savory marinade for at least a few hours, if not longer, then removed and cover with everything seasoning. Pan seared (I like to use a cast iron skillet) on both sides just enough to crisp the seasoning and then baked until the internal temperature reaches 165 degrees.