Description
A delicious and creamy Chestnut Garlic Greek Chicken Alfredo served with sage potatoes and mushroom pesto cream.
Ingredients
Scale
- 2 chicken breasts
- 1 cup chestnuts, roasted and chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- 2 cups baby spinach
- 1 cup mushrooms, sliced
- 2 tbsp olive oil
- 1 tbsp fresh sage, chopped
- Salt and pepper to taste
Instructions
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and add minced garlic, cooking until fragrant.
- Add the chicken breasts to the skillet and cook until golden brown and cooked through; remove and slice.
- In the same skillet, add sliced mushrooms and cook until tender.
- Stir in heavy cream, Parmesan cheese, and chopped chestnuts; mix well.
- Add cooked fettuccine and baby spinach to the sauce, tossing to combine.
- Serve the pasta topped with sliced chicken and a sprinkle of fresh sage.
Notes
- For a vegetarian option, substitute chicken with grilled vegetables.
- Make sure to use fresh sage for the best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Chestnut Garlic Greek Chicken Alfredo, Sage Potatoes, Mushroom Pesto Cream