Penne with Chicken, Bacon & Pecans in Creamy Pumpkin Sauce

Happy Halloween and here's a recipe that is perfect for the spooky season (and beyond). I tried it for the first time last week and after some tweaking and additions, I thought it perfect. The unique flavor of pumpkin is not overpowering but lends creaminess and richness to the pasta and other hearty ingredients.

1 (16 oz) pkg penne pasta

1 (8 oz) pkg cream cheese, cut into cubes

1/4 cup butter

1 1/4 cups milk

1/2 cup freshly grated Parmesan cheese

1 1/2 cups canned pumpkin

1/2 tsp cayenne pepper

1/8 tsp ground nutmeg

1 tsp dried sage

Salt & pepper

8 bacon slices, divided

2/3 cup chopped onion

2 cups sliced mushrooms

1/2 cup chopped pecans, toasted

2 cups sliced cooked chicken breast

Cook pasta according to package directions. Drain.

Meanwhile, in a medium saucepan, melt cream cheese, butter and milk over medium low heat; stirring until smooth. Stir in Parmesan cheese and pumpkin; stir until cheese is melted. Add cayenne pepper, nutmeg, ground sage and salt and pepper to taste. Set sauce aside and keep warm.

Fry bacon until crisp. Remove from pan and drain on paper towel. Reserve 2 slices for garnish and crumble all 8 slices. In a small amount of bacon grease, saute onions and mushrooms until mushrooms give off their juice.

Combine cooked pasta, creamy pumpkin sauce, crumbled bacon, mushrooms and onions along with pecans and sliced chicken. Dish into individual serving bowls and garnish with remaining bacon. Makes 6-8 servings.