Description
This dish features chicken in a creamy garlic alfredo sauce, paired with sage potatoes and mushroom pesto.
Ingredients
Scale
- 4 chicken breasts
- 1 cup chestnuts, chopped
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 2 cups mushrooms, sliced
- 2 tablespoons pesto
- 4 medium potatoes, diced
- 2 tablespoons fresh sage, chopped
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper.
- In a skillet, cook chicken over medium heat until browned and cooked through.
- Remove chicken and set aside.
- In the same skillet, add garlic and mushrooms, cooking until softened.
- Add cream and parmesan, stirring until smooth.
- Mix in chopped chestnuts and pesto.
- Return chicken to the skillet, coating with the sauce.
- Boil potatoes in salted water until tender.
- Drain and toss potatoes with sage, salt, and pepper.
- Serve chicken with alfredo sauce and sage potatoes on the side.
Notes
- Adjust seasoning to taste.
- Serve immediately for best results.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 150mg
Keywords: chestnut garlic greek chicken alfredo sage potatoes mushroom pesto cream