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Ingredients

Fettuccini:

• 2/3 cup canned pumpkin, use a 15-ounce can and reserve the remaining for the sauce(recommended: Libby's)
• 2 eggs
• 1 1/2 teaspoons salt
• 3 cups flour
• 1/4 cup water
• 2 tablespoons butter
• 4 tablespoons olive oil
• 2 garlic cloves, crushed

Chicken:

• 1 cup Chardonnay
• 1/4 cup olive oil
• 1/4 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon dried basil
• 1 1/2 pounds chicken breasts, boneless, skinless

Sauce:

• 8 ounces mushrooms, cleaned and sliced
• 2 tablespoons flour, plus 4 tablespoons
• 6 tablespoons butter
• 1 1/2 cups Chardonnay
• 3 cups water
• 1 ounce chicken bouillon
• 12 fresh basil leaves, chopped
• 1/2 teaspoon garlic powder
• 14 ounces artichoke hearts, sliced in wedges
• 2 ounces Gruyere
• 2 ounces Parmesan
• 2 ounces whipping cream
• Grated Parmesan, for garnish
• Fresh basil leaves, for garnish

Description

Food Network Invites You To Try This Pumpkin Fettuccini With Chicken Recipe From All-American Festivals.

Food Network