🌰🌿🐔🥔🧀🍄 Spinach-Feta Mushroom Alfredo with Chestnut Cream & Garlic Chicken Bowl
Yields: 2-3 servings
Prep time: 25 minutes
Cook time: 30-35 minutes
Ingredients:
🐔🌰🧄🌿 Chicken Sautéed with Garlic, Chestnuts, and Herbs:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
3 cloves garlic, minced 🧄
½ cup roasted chestnuts (peeled and cooked, usually vacuum-packed or jarred), roughly chopped 🌰
1 tbsp fresh oregano, chopped 🌿 (or 1 tsp dried)
½ tsp dried thyme
Salt & freshly cracked black pepper to taste
🥔🌿 Crispy Garlic Rosemary Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped 🌿 (or 1 tsp dried)
Salt & freshly cracked black pepper to taste
🧀🍄🌿 Creamy Twist: Rich Spinach-Feta Mushroom Alfredo Sauce Infused with Chestnut Cream:
2 tbsp butter 🧈
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
5 oz fresh spinach, roughly chopped
4 oz crumbled feta cheese 🧀
1 ½ cups heavy cream
½ cup grated Parmesan cheese 🧀
¼ cup chestnut puree (or 2-3 tbsp additional roasted chestnuts, finely minced/pasted with a splash of cream)
Salt & freshly cracked black pepper to taste
Instructions:
Prepare Crispy Garlic Rosemary Potatoes:
Preheat oven to 200°C (400°F).
In a large bowl, toss potato cubes with 2 tbsp olive oil, 3 cloves minced garlic, fresh rosemary, salt, and pepper.
Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
Sauté Chicken with Garlic, Chestnuts, and Herbs:
While potatoes roast, heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
Add chicken bites and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
Stir in 3 cloves minced garlic, roughly chopped roasted chestnuts, fresh oregano, dried thyme, salt, and pepper. Cook for another 2-3 minutes, stirring, allowing flavors to meld. Remove chicken mixture from skillet and set aside.
Prepare Rich Spinach-Feta Mushroom Alfredo Sauce with Chestnut Cream:
In the same skillet (no need to clean), melt butter over medium heat.
Add sliced mushrooms (8 oz portion) and 2 cloves minced garlic. Cook until mushrooms are softened and lightly browned, about 5-7 minutes.
Add the roughly chopped spinach to the skillet and cook until wilted.
Stir in the feta cheese.
Pour in heavy cream and bring to a gentle simmer. Stir in ½ cup grated Parmesan cheese until melted and smooth.
Stir in the chestnut puree (or finely minced chestnuts). Whisk until well combined and smooth. Season with salt and pepper to taste.
Assemble & Serve:
Reduce the heat of the Alfredo sauce to low. Return the cooked chicken with chestnuts and herbs to the sauce and stir to coat.
Divide the crispy garlic rosemary potatoes among bowls.
Spoon the chestnut garlic Greek chicken Alfredo mixture generously over the potatoes.
Serve immediately and enjoy this incredibly rich and unique fusion meal!
Tips for Success:
Chestnut Cream: If you can't find pre-made chestnut puree, you can easily make your own by blending cooked (and peeled) roasted chestnuts with a splash of warm heavy cream or milk until smooth.
Feta Quality: Use good quality crumbled feta; its saltiness and tang will beautifully cut through the richness of the Alfredo.
Chicken Doneness: Ensure the chicken is cooked through but remains tender.
Mushroom Browning: Allowing the mushrooms to brown nicely adds a deeper, more savory flavor to the sauce.
Sauce Consistency: If the Alfredo sauce becomes too thick, you can thin it with a splash of warm chicken broth or milk.
Enjoy this truly gourmet and comforting dish!