October Seasonal Recipe 2014

October is a time when pumpkins are everywhere, it's a reminder that the fall season here. This recipe was created using Pastamore Fig Balsamic, canned pumpkin, cranberries and walnuts.

Pumpkin Fig Chicken

 Serves 4
Ingredients: 

4 - chicken breast, boneless and skinless
1-15 oz can - pumpkin, unsweetened
1 Tbsp - Pastamore Fig Balsamic Vinegar
2 tsp - vegetable oil
1/4 cup - water
To taste - salt and black pepper
As garnish - dried cranberries and chopped walnuts

Directions:

1. Heat a large frying pan on the stove over medium/medium-high heat. Once hot, add the vegetable oil to the pan and allow to heat. Season the chicken breasts on both sides with salt and black pepper and place into the pan. Cook until an internal temperature of 165ºF is reached, turning once during the cooking process.

2. Remove the chicken from the pan and place to the side. Add the canned pumpkin, water, and Pastamore Fig Balsamic Vinegar to the pan. Mix well using a whisk and cook until warm. Season to taste with salt and black pepper.

3. Plate the chicken and top with the pumpkin fig sauce. Garnish with dried cranberries and chopped walnuts. Serve with brown rice, quinoa, or mashed potatoes.