I love pumpkin and my kids love pasta, so this pumpkin Alfredo recipe is a match made in heaven for us. Plus, it's an extra way to get some veggies into their diet. Use dairy-free or gluten-free ingredients if needed.

Ingredients

• 1 tablespoon olive oil
• 2 boneless skinless chicken breast halves (6 ounces each)
• 1 tablespoon italian seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces uncooked spiral pasta
• 2 cups fresh broccoli florets
• 1/4 cup butter, cubed
• 3 garlic cloves, minced
• 1 cup half-and-half cream
• 1 cup canned pumpkin
• 1/2 cup shredded parmesan cheese
• 1/8 teaspoon ground nutmeg
• 4 bacon strips, cooked and crumbled
• minced fresh parsley

Directions

1. In a large skillet, heat oil over medium heat. Sprinkle chicken with Italian seasoning, salt and pepper. Add to skillet; cook until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm.
2. Meanwhile, in a large saucepan, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking. In the same skillet used to cook chicken, heat butter over medium heat. Add garlic; cook 1 minute. Stir in half-and-half, pumpkin, Parmesan cheese and nutmeg until combined.
3. Drain pasta and broccoli; stir into sauce. Slice chicken; serve with pasta mixture. Sprinkle with bacon, parsley and, if desired, additional Parmesan cheese.