Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream

 here a recipe for Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream. I’ll break it down step-by-step for clarity:

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Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream

Serves: 4

Prep Time: 20 minutes
Cook Time: 45 minutes

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Ingredients

For the Chestnut Garlic Greek Chicken:

• 4 boneless, skinless chicken breasts

• 4 cloves garlic, minced

• 1/2 cup chestnut mushrooms, sliced

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp dried oregano

• 1 tsp dried thyme

• Salt and pepper to taste

• 1/4 cup white wine (optional)

• Fresh parsley, chopped (for garnish)

For the Sage Potatoes:

• 1 lb baby potatoes (or small red potatoes), halved

• 2 tbsp olive oil

• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)

• Salt and pepper to taste

For the Mushroom Basil Pesto Cream Sauce:

• 1 cup cremini or chestnut mushrooms, finely chopped

• 2 tbsp butter

• 2 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup fresh basil pesto (store-bought or homemade)

• Salt and pepper to taste

• 1/4 cup grated Parmesan cheese

For the Alfredo Pasta:

• 12 oz fettuccine or linguine pasta

• Salt for pasta water

• Additional grated Parmesan for serving

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Instructions

1. Prepare the Sage Potatoes:

1. Preheat oven to 400°F (200°C).

2. Toss halved baby potatoes with olive oil, chopped sage, salt, and pepper.

3. Spread on a baking sheet and roast for about 25-30 minutes, or until golden and tender, flipping halfway through. Set aside and keep warm.

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2. Cook the Pasta:

1. Bring a large pot of salted water to boil.

2. Cook pasta according to package instructions until al dente.

3. Drain and set aside, reserving 1 cup of pasta water.

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3. Make the Chestnut Garlic Greek Chicken:

1. Season chicken breasts with salt, pepper, oregano, and thyme.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add minced garlic and sauté for 1 minute until fragrant.

4. Add chicken breasts and sear for 5-6 minutes per side until golden and cooked through. Remove from pan and keep warm.

5. In the same skillet, add sliced chestnut mushrooms and sauté until tender, about 5 minutes.

6. Deglaze the pan with white wine (if using), scraping up brown bits, and cook until wine reduces by half.

7. Return chicken to the pan, spoon mushrooms over the top, and keep warm.

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4. Prepare the Mushroom Basil Pesto Cream Sauce:

1. In a separate saucepan, melt butter over medium heat.

2. Add minced garlic and sauté for 1 minute.

3. Add finely chopped mushrooms and cook until soft, about 5 minutes.

4. Pour in heavy cream and bring to a gentle simmer.

5. Stir in basil pesto and Parmesan cheese.

6. Season with salt and pepper. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.

7. Remove from heat.

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5. Assemble the Chicken Alfredo:

1. Toss cooked pasta with the mushroom basil pesto cream sauce until well coated.

2. Plate the pasta, top each serving with a chicken breast and spoon mushroom mixture over.

3. Serve alongside roasted sage potatoes.

4. Garnish with fresh parsley and extra Parmesan cheese if desired.

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Tips:

• For homemade basil pesto, blend fresh basil, pine nuts, Parmesan, garlic, and olive oil until smooth.

• You can substitute chestnut mushrooms with cremini or button mushrooms.

• If you want a lighter sauce, use half-and-half instead of heavy cream.

• Add a splash of lemon juice over chicken before serving for brightness.