Ingredients
1 package (16 ounces) spaghetti1 tablespoon olive oil1 small onion, chopped3 garlic cloves, minced1 can (15 ounces) pumpkin1 cup chicken broth3/4 cup half-and-half cream1/2 cup grated Parmesan cheese1 tablespoon minced fresh parsley1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1/4 teaspoon ground nutmeg1/4 teaspoon salt1/4 teaspoon pepper1/2 rotisserie chicken, shredded (about 2-1/2 cups)Additional minced fresh parsley and rosemary
Preparation
Cook spaghetti according to package directions. Drain spaghetti.
Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, broth, cream, cheese, parsley, rosemary, nutmeg, salt and pepper; heat through.
Add spaghetti and chicken; heat through. Sprinkle with additional parsley and rosemary.
