One of my favorite fall pumpkin flavors is squash or pumpkin ravioli and even better Pumpkin Spaghetti Sauce. The pumpkin gives the spaghetti sauce the right amount of sweetness without being over powering.
Pumpkin or squash can be interchanged depending on what you have in your pantry, garden, or freezer. They have similar texture, flavor, and consistency.Layer four frozen boneless skinless chicken breasts on the bottom of a slow cooker.
In a large bowl mix 1 8 oz can of roasted diced tomatoes, 1 8 oz. can of pumpkin puree, 1 12 oz can spaghetti sauce. Add to taste a few sprinkles of basil and oregano.
Pour liquid mixture over the chicken breasts. Set the crock pot on low for four to six hours. (don’t forget to plug the slow cooker into the outlet. I have forgotten to do this a few times and it was super disappointing to find supper was not ready at five like I had planned). Use a meat thermometer to temp the chicken. Chicken should temp out at 180 degrees.
Once the chicken breasts are done cut them into bite size pieces. Once cut add the chicken pieces back into the sauce and give it a gentle stir to incorporate the pieces.
Served with warm garlic bread and a crisp garden salad this meal is a hit with the whole family!
4 Chicken Breasts
1 12 oz can Spaghetti Sauce
1 8 oz can roasted diced tomatoes
1 8 oz can pumpkin puree
1 25 oz package Ravioli (any pasta will work)
1. Place chicken Breasts in slow cooker.
2. Mix together the first three ingredients.
3. Pour over chicken.
4. Cook pasta to the specified directions on the packaging.