Creamy Pumpkin-Parmesan Chicken with Spinach & Crispy Sage

Directions

1. Preheat a nonstick skillet over medium-high heat.
2. Wash and dry the sage, removing the stems, then set the leaves aside.
3. Add oil to the hot skillet and cook the sage leaves in a single layer until crisp, about 30 seconds; transfer to a paper towel and sprinkle with salt.
4. Pat the chicken dry and slice each breast horizontally to make thin fillets; season both sides with salt and pepper.
5. In the hot skillet, add the chicken in a single layer and cook without turning until the underside is golden, 5–6 minutes; transfer to a plate and keep the skillet handy.
6. Mince the garlic on a clean board.
7. Grate the Parmesan.
8. Return the skillet to medium heat, add a bit more oil if needed, then cook garlic and tomato paste, stirring until fragrant, about 15–30 seconds.
9. Stir in the Parmesan, pumpkin purée, broth, cream, and a pinch of salt; simmer, stirring occasionally, until the sauce thickens slightly, 2–3 minutes.
10. Add the spinach in batches, letting each handful wilt before adding the next.
11. Nestle the chicken back into the skillet, cover, and cook until the chicken is cooked through, 5–7 minutes; remove from heat and keep covered until serving.
12. Plate with sauce, top with the crispy sage, and serve.