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Low Histamine Pasta & Chicken In Pumpkin Cream Sauce
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Low histamine | Recipe


  • 8 ounces (3 cups) uncooked dried farfalle (bow tie) or penne pasta
  • 2 tablespoons Land O Lakes® Butter
  • 1/4 pounds boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
  • 1 teaspoon finely chopped fresh garlic
  • 1 cup canned pumpkin
  • 1/2 cup chicken broth
  • 3/4 cup Land O Lakes® Heavy Whipping Cream
  • 1 tablespoon chopped fresh sage leaves
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped toasted pecans


  1. Cook pasta according to package directions. Drain; keep warm.
  2. Melt butter in 12-inch skillet until sizzling; add chicken and garlic. Cook over medium-high heat, stirring occasionally, 8-10 minutes or until chicken is no longer pink in center. Add cooked pasta.
  3. Combine pumpkin, chicken broth, whipping cream, sage and salt in bowl. Pour over pasta mixture; gently toss to coat. Cook over medium heat 3-5 minutes or until heated through. Sprinkle with pecans.
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