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
4 bacon strips, cooked and crumbled
1/8 teaspoon ground nutmeg
Minced fresh parsley
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.
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 cream, pumpkin, Parmesan cheese and nutmeg until combined.
Drain pasta and broccoli; stir into sauce. Slice chicken; serve with pasta mixture. Sprinkle with bacon, parsley and if desired, additional Parmesan cheese.