Popeye’s Spicy Pollo Pumpkin Pasta – serves 4-6

1 box rigatoni pasta

1.5 lbs (apx. 5-6)– chicken tenders

1 tsp olive oil

2 cloves garlic

1/2 (apx. ½ cup) white onion

1-2 tsp red pepper flakes

1/2 cup brandy

1  can pumpkin pie filling

1 tsp ground sage

1 cup milk

2 Tbs Parmesan cheese

4 cups fresh baby spinach leaves

2 tsp salt

1-2 tsp black pepper

Heat olive oil, and sauté garlic, onions, and red pepper flakes.  Cut chicken into ¼-inch thick pieces and season with salt, pepper flakes and sage.  Add chicken to pan and cook for 1-2 miutes.  Add brandy, and flambé.  Add pie mixture, milk, and Parmesan cheese, and mix.  Add pasta, incorporating apx. 2-4 Tbs of the heated starchy water.  Add fresh baby spinach leaves, and incorporate all the ingredients in the pan.  To serve, you could add a few more fresh spinach leaves around the pasta, with a light drizzle of oil, and then top with a light dusting of Parmesan cheese.  

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