Description
A savory dish featuring chicken in a creamy alfredo sauce with chestnuts, garlic, and sage potatoes, complemented by mushroom pesto.
Ingredients
Scale
- 2 chicken breasts
- 1 cup alfredo sauce
- 1 cup cooked chestnuts, chopped
- 4 cloves garlic, minced
- 2 cups potatoes, diced
- 1 tablespoon fresh sage, chopped
- 1 cup mushrooms, sliced
- 1/2 cup pesto
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Boil potatoes until tender, then drain.
- In a skillet, sauté garlic until fragrant.
- Add chicken breasts and cook until browned.
- Stir in chestnuts and alfredo sauce, simmer for 5 minutes.
- Mix in cooked potatoes and sage.
- In another skillet, cook mushrooms until soft.
- Combine mushrooms with pesto.
- Serve chicken topped with mushroom pesto.
Notes
- Adjust seasoning to your taste.
- Use fresh ingredients for best flavor.
- Can substitute chicken with tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: chestnut garlic greek chicken alfredo sage potatoes mushroom pesto cream