Pumpkin Spice Linguini with Chicken & Orange Cream

  • 1  Pkg of Rossi Pasta Pumpkin Spice Fettuccini
  • 4   skinless, boneless chicken breast halves, trimmed
  • 5  tablespoon  grated orange rind (about 3-4 medium oranges), divided (1 tablespoon reserved)
  • 5  tablespoon  olive oil
  • 1/2  lb  (about 2 links) sweet Italian sausage, casing removed
  • 5  tablespoon  chopped onion
  • 2   tablespoon  chopped shallot
  • 3  garlic cloves, minced
  • 1/2  cup  orange liqueur
  • 3/4  cup  fresh orange juice
  •   pinch of cinnamon
  • 1/2   teaspoon  freshly-grated nutmeg
  • 4  tablespoon  fresh sage leaves, minced
  • 2  cup  heavy cream
  •   salt and pepper to taste
  •   For garnish
  •   twist of freshly grated nutmeg
  • 1  tablespoon  reserved grated orange rind
  •   whole sage leaves
Season the chicken breasts on both sides with salt and pepper. Place the chicken in a large bowl, drizzle with 2 tablespoons of the olive oil and add 2 tablespoons of the orange rind. Turn the chicken breasts in the mixture and lightly massage it into the meat to coat thoroughly. Let the chicken marinate, covered, in the refrigerator for 1 hour. Remove the chicken from the marinade, leaving the orange rind intact, and grill or saute the meat for about 5 minutes on each side (an instant-read thermometer should register 165*F when done). Cover the chicken and keep warm. In a medium, heavy-bottomed saucepan, heat 1 tablespoon of olive oil over medium heat and cook the sausage, crumbling it with a fork or spatula, until it is well-browned. Slightly lower the heat and add the onion, shallot and garlic; saute until softened, about 1 to 2 minutes. In a small bowl, combine the orange liqueur, 2 tablespoons of grated orange rind, the cinnamon, nutmeg and sage. Whisk in the orange juice. Add to the sausage and onion mixture, raise the heat to medium and cook, stirring occasionally, until the liquid reduced by half, about 5 to 8 minutes. Taste for salt and pepper. Add the cream and cook, stirring occasionally, until the sauce becomes thick and creamy. Remove from heat, cover and keep warm. Meanwhile, cook the Pumpkin Spice Fettuccini according to package directions, about 4 to 5 minutes; drain well. To serve, evenly divide the fettuccini among 4 serving plates. Slice the chicken breasts on the diagonal and fan out the slices on top of the pasta. Evenly spoon the sauce over each serving. If desired, garnish each plate with some of the reserved orange rind, a twist of freshly grated nutmeg and whole fresh sage leaves. Pair with a fruity wine, such as a Beaujolais or Pinot Noir.