Description
A rich and flavorful dish combining tender chicken with creamy Alfredo sauce, sage-roasted potatoes, and a mushroom pesto cream.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup chestnuts, peeled and chopped
- 4 cloves garlic, minced
- 1 cup Greek yogurt
- 1 cup Alfredo sauce
- 4 medium potatoes, diced
- 1 tbsp fresh sage, chopped
- 1 cup mushrooms, sliced
- 2 tbsp pesto
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Toss potatoes with olive oil, sage, salt, and pepper. Roast for 25-30 minutes until golden.
- Season chicken with salt, pepper, and minced garlic. Sear in a pan until browned, then finish cooking in the oven for 15 minutes.
- In the same pan, sauté chestnuts and mushrooms until tender. Stir in pesto and cream, simmer for 5 minutes.
- Mix Greek yogurt with Alfredo sauce and warm gently.
- Plate chicken with Alfredo sauce, roasted potatoes, and mushroom pesto cream.
Notes
- For a lighter version, substitute Greek yogurt for heavy cream.
- Fresh sage enhances flavor; dried sage can be used if needed.
- Adjust garlic to taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Greek-Italian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 8g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Chestnut Garlic Greek Chicken Alfredo, Sage Potatoes, Mushroom Pesto Cream