Oh, let me tell you about my absolute favorite dish: *chestnut garlic Greek chicken alfredo with sage potatoes mushroom pesto cream*. It’s a mouthwatering symphony of flavors that never fails to impress! Imagine tender chicken, beautifully sautéed with aromatic garlic and rich, roasted chestnuts, all enveloped in a dreamy creamy sauce that’s bursting with earthy mushrooms and zesty pesto. And those sage potatoes? They’re the perfect sidekick, roasted until crispy and golden, soaking up all that deliciousness! This dish is a staple in my kitchen because it’s not only a crowd-pleaser but also a comforting hug on a plate. Whenever I make it, I can almost hear my family cheering in delight. Trust me, once you try this, you’ll want it on repeat!
Ingredients List
- 2 chicken breasts, boneless and skinless
- 1 cup roasted and chopped chestnuts
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup mushrooms, sliced
- 1/2 cup pesto, store-bought or homemade
- 2 tablespoons olive oil, plus more for the potatoes
- 1 teaspoon sage, chopped
- Salt to taste
- Pepper to taste
- 4 medium potatoes, diced into bite-sized pieces
How to Prepare Instructions
- First things first, preheat your oven to 400°F (200°C). We want those potatoes to roast perfectly while we whip up the rest!
- In a large skillet, heat the olive oil over medium heat. You should feel that sizzle as you add the minced garlic—oh, the aroma is divine!
- Now, add the chicken breasts to the pan. Cook them for about 5–6 minutes on each side until they’re beautifully browned. Once they’re golden, remove them from the pan and set them aside. We’ll bring them back shortly!
- In the same skillet, toss in the sliced mushrooms. Sauté them for about 4–5 minutes until they’re soft and have released their juices.
- Next, pour in the heavy cream, followed by the pesto and chopped sage. Stir everything together and let it simmer for about 5 minutes. You want those flavors to meld together beautifully!
- Once the sauce is bubbling, return the chicken to the pan and let it simmer for another 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- While the chicken is simmering, grab a baking sheet and toss the diced potatoes with a drizzle of olive oil, salt, and pepper. Spread them evenly on the sheet and roast in the oven for 25–30 minutes until they’re crispy and golden brown.
- When everything is ready, serve the chicken topped with that luscious mushroom pesto cream over your favorite pasta, with those roasted potatoes on the side. Enjoy every last bite!
Why You’ll Love This Recipe
- Deliciously unique flavor combination of chestnuts, garlic, and creamy pesto that will excite your taste buds.
- Quick and easy preparation—perfect for busy weeknights or impressing guests without the stress!
- Hearty ingredients that make for a satisfying meal everyone will love.
- Roasted sage potatoes add a delightful crunch and a fragrant touch to the dish.
- Versatile enough to be served over pasta or enjoyed on its own for a gluten-free option.
Tips for Success
Oh, I’ve got some great tips to ensure your *chestnut garlic Greek chicken alfredo with sage potatoes mushroom pesto cream* turns out perfectly every time! First, don’t skip on the chestnuts—using fresh, roasted ones adds such a depth of flavor that canned just can’t match. If you can, opt for a high-quality pesto; it really elevates the dish!
When cooking the chicken, make sure your pan is hot before adding it; this helps achieve that beautiful golden crust. And don’t be afraid to taste as you go—adjust the seasoning with salt and pepper to suit your palate. If the sauce seems too thick, just stir in a splash of chicken broth to loosen it up. Lastly, let those potatoes roast until they’re nice and crispy; this texture contrast is what makes the dish really special. Enjoy the process—it’s all about making it your own!
Nutritional Information
Here’s the estimated nutritional breakdown for one serving of my *chestnut garlic Greek chicken alfredo with sage potatoes mushroom pesto cream*: approximately 650 calories, 45g of fat, 30g of protein, and 35g of carbohydrates. Keep in mind, these values can vary based on specific ingredient brands and portion sizes, so feel free to adjust as needed!
FAQ Section
Can I use different types of nuts in this recipe?
Absolutely! While chestnuts are fantastic, you can experiment with other nuts like walnuts or pecans for a different flavor profile. Just make sure to roast them for extra crunch!
What can I serve with my chicken alfredo?
This dish pairs beautifully with a fresh green salad or some crusty bread to soak up that delicious mushroom pesto cream. You could even add a splash of white wine for a touch of elegance!
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time! Just store them separately in the fridge, and when you’re ready to serve, heat them up and roast the potatoes fresh for that crispy goodness.
Is this recipe gluten-free?
Yes, it is! Just make sure to use gluten-free pasta if you choose to serve it over pasta, or enjoy it as is for a hearty gluten-free meal!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of cream if needed to loosen the sauce!
Storage & Reheating Instructions
Storing leftovers of my *chestnut garlic Greek chicken alfredo with sage potatoes mushroom pesto cream* is super easy! Just let everything cool down to room temperature, then transfer it to an airtight container. You can keep it in the fridge for up to 3 days. If you want to enjoy it later, you can even freeze it—just make sure to store the chicken and sauce separately from the potatoes to keep that crispy texture intact!
When you’re ready to dig in, simply reheat the chicken and sauce on the stove over low heat, adding a splash of cream if it needs a little loosening up. For the potatoes, a quick re-crisp in the oven for about 10 minutes will bring back their golden glory. Enjoy every delicious bite!
Imprimer
Chestnut Garlic Greek Chicken Alfredo: 5 Flavors to Savor
- Temps Total: 45 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
A savory dish featuring chicken, chestnuts, garlic, and sage, served with a creamy mushroom pesto sauce and roasted potatoes.
Ingrédients
- 2 chicken breasts
- 1 cup chestnuts, roasted and chopped
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup mushrooms, sliced
- 1/2 cup pesto
- 2 tablespoons olive oil
- 1 teaspoon sage, chopped
- Salt to taste
- Pepper to taste
- 4 medium potatoes, diced
Instructions
- Preheat the oven to 400°F (200°C).
- In a pan, heat olive oil over medium heat.
- Add garlic and sauté until fragrant.
- Add chicken breasts and cook until browned on both sides.
- Remove chicken and set aside.
- Add mushrooms to the pan and sauté until soft.
- Stir in heavy cream, pesto, and sage.
- Add chicken back to the pan and simmer until cooked through.
- Meanwhile, toss diced potatoes with olive oil, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 25-30 minutes.
- Serve chicken with sauce over pasta and roasted potatoes on the side.
Notes
- Use fresh chestnuts for best flavor.
- Adjust garlic quantity based on preference.
- Serve with grated parmesan on top if desired.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Course
- Méthode: Sautéing and Roasting
- Cuisine: Greek
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 650
- Sucre: 3g
- De Sodium: 800mg
- La graisse: 45g
- Graisses Saturées: 20g
- Les Graisses Insaturées: 15g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 4g
- La protéine: 30g
- Le taux de cholestérol: 150mg
Mots-clés: chestnut garlic chicken alfredo, sage potatoes, mushroom pesto cream
