Description
A delicious and creamy Chestnut Garlic Greek Chicken Alfredo served with sage potatoes and topped with mushroom basil pesto.
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
- 2 tablespoons fresh sage, chopped
- 1 cup mushrooms, sliced
- 1/2 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 chestnuts, sautéing until fragrant.
- Add heavy cream and Parmesan cheese, stirring until the sauce thickens.
- Combine the cooked pasta with the sauce and sliced chicken.
- In another pot, boil the diced potatoes until tender; drain and toss with sage, salt, and pepper.
- For the mushroom basil pesto, blend mushrooms, basil, and olive oil until smooth.
- Serve the chicken alfredo topped with mushroom basil pesto and alongside sage potatoes.
Notes
- For a vegetarian option, substitute chicken with grilled vegetables.
- Ensure to roast the chestnuts for enhanced flavor.
- Adjust the amount of garlic according to your taste preference.
- Prep Time: 20 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: 100mg
Keywords: Chestnut Garlic Greek Chicken Alfredo, Sage Potatoes, Mushroom Basil Pesto