Description
A flavorful dish featuring Greek chicken alfredo paired with garlic potatoes and a spicy hot honey tahini pesto.
Ingrédients
L'échelle
- 1 pound chicken breast
- 2 cups fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound potatoes, diced
- 2 tablespoons hot honey
- 1/4 cup tahini
- 1/4 cup fresh basil
Instructions
- Cook the fettuccine according to package instructions.
- In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add chicken breast, season with salt and pepper, and cook until golden brown and cooked through.
- In another pot, boil diced potatoes until tender.
- In the same pan as the chicken, add heavy cream and Parmesan cheese. Stir until combined.
- Combine cooked pasta with the chicken and sauce.
- Blend tahini, hot honey, and basil to create the pesto.
- Serve the chicken alfredo with garlic potatoes on the side and drizzle with spicy hot honey tahini pesto.
Notes
- Adjust spice level by varying hot honey amount.
- Use any pasta shape you prefer.
- Leftovers can be stored in the fridge for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Course
- Méthode: Stovetop
- Cuisine: Greek
La Nutrition
- Taille D'Une Portion: 1 plate
- Calories: 600
- Sucre: 5g
- De Sodium: 800mg
- La graisse: 30g
- Graisses Saturées: 15g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 60g
- La fibre: 3g
- La protéine: 30g
- Le taux de cholestérol: 100mg
Mots-clés: greek chicken, alfredo, garlic potatoes, spicy hot honey, tahini pesto