Description
A delicious and creamy Chestnut Garlic Greek Chicken Alfredo served with sage potatoes and mushroom basil 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 potatoes, diced
- 1 tablespoon fresh sage, chopped
- 1 cup mushrooms, sliced
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In a skillet, cook the chicken breasts until golden brown and cooked through; remove and slice.
- In the same skillet, add garlic and sauté until fragrant.
- Add heavy cream and Parmesan cheese, stirring until smooth.
- Mix in the roasted chestnuts and cooked fettuccine, tossing to coat.
- In another pot, boil the diced potatoes until tender; drain and toss with sage.
- In a separate pan, sauté mushrooms until golden, then mix with basil to create the pesto cream.
- Serve the chicken Alfredo topped with sage potatoes and mushroom basil pesto cream.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Feel free to add more vegetables like spinach or bell peppers.
- Make sure to season the chicken well for enhanced flavor.
- 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: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Chestnut Garlic Greek Chicken Alfredo, Sage Potatoes, Mushroom Basil Pesto Cream