Brown Butter Pumpkin Sauce over Zucchini Linguine & Grilled Chicken

Prep Time 10 min Cook Time 25 min Total Time 0:35 Yields 4



  • 1 cup Pacific Foods Pumpkin Puree
  • 4 tablespoons Pacific Foods Organic Unsweetened or Vanilla Almond Milk
  • 4 tablespoons browned butter
  • 1 teaspoon oil of choice, I like avocado or extra-virgin olive oil (code LEXI for 10% off)
  • 2 cloves garlic, minced
  • 1/2 teaspoon fine sea salt, more to taste
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon freshly ground pepper
  • 2-4 rosemary sprigs for garnish
  • Optional: 1/4 tsp cinnamon, more to taste
  • Everything else

  • 2-4 zucchinis
  • 1 lb. organic chicken breasts
  • Oil, for cooking
  • Optional: Fresh parmesan and rosemary for garnish


  • In a pot, brown butter but heating butter until it browns and set aside
  • In a skillet saute garlic with oil for 2 minutes
  • Add in pumpkin, butter and spices
  • Let simmer for 10 minutes
  • While simmering, cook grilled chicken as desired (I coat mine in salt, pepper, and garlic granules and grill over medium heat)
  • Once grilled, cut up chicken and place in sauce, mix to combine
  • Taste sauce and adjust seasoning as desired
  • Spiralize your zucchini
  • In a separate skillet, heat 1 tablespoon oil and toss in zucchini noodles
  • Let cook, tossing often, for 5 minutes*
  • Place noodles in a bowl, add chicken and extra sauce on top
  • Garnish with fresh parmesan and rosemary

Recipe Notes

  • *Don't let it the noodles get soggy
  • **Add more milk as needed to get the desired sauce consistency
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