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