Description
Creamy chestnut garlic Greek chicken Alfredo served with sage potatoes and mushroom basil pesto.
Ingredients
Scale
- 2 cups chicken breast, diced
- 1 cup chestnuts, roasted and chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Alfredo sauce
- 1 cup mushrooms, sliced
- 1/2 cup basil pesto
- 2 cups potatoes, diced
- 2 tablespoons fresh sage, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cook potatoes in boiling water until tender.
- Drain and toss with sage, salt, and pepper.
- Roast potatoes for 20 minutes.
- In a skillet, sauté garlic and mushrooms until soft.
- Add chicken and cook until no longer pink.
- Stir in chestnuts, cream, and Alfredo sauce.
- Simmer for 5 minutes.
- Stir in basil pesto.
- Serve chicken Alfredo over potatoes.
Notes
- Use fresh ingredients for best flavor.
- Adjust seasoning as desired.
- Serve immediately for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg
Keywords: chestnut garlic Greek chicken Alfredo sage potatoes mushroom basil pesto cream