Linguine “Autumn Tenderness” is a warm and aromatic dish that combines a delicate creamy pumpkin sauce with juicy chicken fillet. The pumpkin gives the pasta a natural sweetness and vibrant color, while the cream makes the sauce velvety and smooth. The dish turns out hearty yet light, very homey, and truly autumn-inspired.
It’s an ideal option for a family dinner or a cozy lunch — simple, quick, and incredibly delicious!
You will need:
Linguine TM JARKA — 200 g.;
Chicken fillet — 250 g.;
Pumpkin — 250–300 g.;
Onion — 1 piece.;
Garlic — 2 cloves.;
Cream 20–30% — 120 ml.;
Butter — 20 g.;
Olive oil — 1 tbsp.;
Salt, black pepper — to taste;
Hard cheese — for serving;
A pinch of nutmeg (optional).
Step 1. Prepare the pumpkin
Peel the pumpkin and remove the seeds, then cut it into cubes.
Add a little water or place it in a skillet with a small amount of oil, and simmer until soft — about 10–12 minutes.
Step 2. Sear the chicken fillet
Cut the fillet into strips or cubes, season with salt and pepper.
Sear until golden brown, then transfer to a plate.
Step 3. Sauté the base
In the same skillet, heat the olive oil and butter.
Add the finely chopped onion and sauté until translucent.
Add the minced garlic and cook for another minute.
Step 4. Add the pumpkin
Add the soft pumpkin to the skillet and partially mash it with a spoon.
Season with salt and pepper, and optionally add a pinch of nutmeg.
Step 5. Make the sauce
Pour in the cream, stir, and heat for 2–3 minutes until the sauce becomes smooth and aromatic.
Return the seared chicken fillet to the skillet and mix well.
Step 6. Cook the linguine
Meanwhile, cook the linguine in salted water until al dente.
Add the pasta to the skillet along with 2–3 tablespoons of the pasta water.
Step 7. Combine and heat
Mix well so that the pasta is coated with the sauce.
Heat for 1–2 minutes.
Step 8. Serve
Sprinkle with grated hard cheese.
You can also add some fresh herbs or a few pumpkin seeds for garnish.
Enjoy your meal! Let TM JARKA linguine make your lunch warm, tasty, and truly homey.
