Description
A delicious dish featuring Greek chicken alfredo paired with garlic potatoes and topped with spicy hot honey tahini pesto.
Ingredients
Scale
- 1 lb chicken breast
- 2 cups fettuccine pasta
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 lb potatoes, diced
- 2 tbsp butter
- 1/4 cup tahini
- 2 tbsp honey
- 1 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with salt and pepper, then cook in olive oil until golden brown.
- Boil fettuccine according to package instructions.
- In a pan, sauté garlic in butter, then add heavy cream and parmesan cheese.
- Mix cooked pasta with the sauce.
- Boil potatoes until tender, then toss with olive oil, garlic, salt, and pepper.
- In a bowl, mix tahini, honey, and red pepper flakes for the pesto.
- Serve chicken on pasta, with potatoes on the side, and drizzle pesto on top.
Notes
- Adjust the spice level of the pesto to your preference.
- Use fresh herbs for added flavor.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Keywords: greek chicken alfredo, garlic potatoes, spicy hot honey, tahini pesto