In a large pot, boil salted water and cook
Whole Wheat Spaghetti (1 box)
for about 8 minutes or just before al dente. Drain it and set aside.
In a large skillet, melt
Butter (2 Tbsp)
over medium heat and cook
Garlic (3 cloves)
for about 30 seconds. Whisk in the
Canned Pumpkin Purée (1 cup)
Half and Half (1 1/2 cups)
Then add the
Parmesan Cheese (1/2 cup)
Salt (1 tsp)
Freshly Ground Black Pepper (1 tsp)
. Let the sauce simmer for about 5 minutes.
Rotisserie Chicken (1 cup)
in the microwave for 2 minutes.
Combine the box whole wheat spaghetti, sauce and chicken. Top with
Fresh Parsley (1 Tbsp)
and grated parmesan cheese for garnish and serve.