Slice the chicken breast into strips approximately 2 inches long by 1/2 an inch wide

combine the salt, pepper, granulated garlic, dried thyme and dried sage. Season the chicken with this mixture

Coat the chicken breast in the flour

Shake of the excess flour.

Pour oil into a pan with a lid. Heat the pan over a medium/low flame. Add the chicken

Cook over medium/low heat in a covered pan turning the chicken occasionally to cook evenly.

Cook for about 10 minutes

Slice the garlic cloves and add to the chicken, cook for 30 seconds

Stir in the cream and pumpkin puree. Bring the cream to a simmer

Add the thyme leaves, torn sage leaves and sprig of rosemary to the sauce and simmer for 10 minutes

Remove the rosemary stalk

Stir in the cheeses and cooked pasta