Opis
A flavorful dish featuring chicken in a creamy alfredo sauce with chestnuts, garlic, and sage potatoes, complemented by mushroom and basil pesto.
Składniki
Skala
- 2 chicken breasts
- 1 cup chestnuts, roasted and chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup alfredo sauce
- 2 cups potatoes, diced
- 1 tablespoon fresh sage, chopped
- 1 cup mushrooms, sliced
- 1/2 cup basil pesto
- Salt and pepper to taste
Instrukcje
- Preheat the oven to 400°F (200°C).
- Boil the diced potatoes until tender, about 10 minutes.
- In a skillet, cook the chicken breasts until golden brown.
- Add garlic and mushrooms, cooking until mushrooms are soft.
- Stir in chestnuts and sage, mixing well.
- Pour heavy cream and alfredo sauce into the skillet, stirring until combined.
- Add cooked potatoes and basil pesto, mixing everything together.
- Season with salt and pepper to taste.
- Simmer for 5 minutes, then serve hot.
Uwagi
- Use fresh basil for a stronger flavor.
- Adjust the amount of garlic to your preference.
- Serve with a side of garlic bread.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Main Course
- Sposób: Stovetop and Oven
- Kuchnia: Greek
Zasilanie
- Wielkość porcji: 1 serving
- Kalorie: 600
- Cukier: 3g
- Sód: 800mg
- Kwasy: 40g
- Nasycony tłuszcz: 20g
- Tłuszcze Nienasycone: 15g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 4g
- Białko: 25g
- Cholesterol: 120mg
Słowa kluczowe: chestnut garlic greek chicken alfredo sage potatoes mushroom basil pesto cream