Tuscan Garlic Chicken Alfredo with Cheesy Broccoli & Roasted Red Pepper Mushroom Pesto a vibrant and flavorful Italian-inspired dish with a delightful cheesy twist and a touch of sweetness from roasted red peppers! Tender chicken grilled with a fragrant Tuscan garlic marinade, served alongside roasted potatoes and broccoli florets topped with melted mozzarella, all coated in a creamy roasted red pepper mushroom Alfredo pesto sauce. A truly satisfying and delicious meal! 🥦🥔✨
Table of Contents
🧾 Ingredients (Serves 2-3)
🐔 Chicken Grilled with Tuscan Garlic Marinade:
2 boneless, skinless chicken breasts, sliced
2 tbsp olive oil
3 cloves garlic, minced 🧄
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
Salt & freshly cracked black pepper to taste
🥦🥔🧀 Roasted Potatoes and Broccoli Florets Topped with Mozzarella:
1 medium Yukon Gold potato, cut into 1-inch cubes
1 small head of broccoli, cut into florets
1 tbsp olive oil
½ cup shredded mozzarella cheese 🧀
1 clove garlic, minced
Salt & freshly cracked black pepper to taste
🌶🍄🌿 Creamy Sauce: Creamy Roasted Red Pepper Mushroom Alfredo Pesto Sauce:
2 tbsp butter 🧈
8 oz cremini mushrooms, sliced
1 roasted red bell pepper (from a jar or roasted yourself), sliced
2 cloves garlic, minced
1 ½ cups heavy cream
½ cup grated Parmesan cheese
¼ cup fresh basil leaves, chopped 🌿
Salt & freshly cracked black pepper to taste
🔥 Instructions
Marinate & Grill the Chicken:
In a bowl, toss chicken slices with olive oil, minced garlic, oregano, basil, thyme, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Grill or sauté chicken for 2-3 minutes per side, or until cooked through and lightly charred. Set aside.
Roast the Potatoes and Broccoli with Mozzarella:
Preheat oven to 200°C (400°F). In a bowl, toss potato cubes and broccoli florets with olive oil, minced garlic, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 15 minutes. Sprinkle mozzarella cheese over the vegetables and roast for another 5-10 minutes, or until tender-crisp and the mozzarella is melted and gooey.
Prepare the Creamy Roasted Red Pepper Mushroom Alfredo Pesto Sauce:
Melt butter in a large skillet over medium heat. Add sliced mushrooms and minced garlic. Cook until mushrooms are softened and lightly browned. Stir in the sliced roasted red bell pepper. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and chopped basil. Cook until the sauce slightly thickens. Season with salt and pepper to taste.
Assemble & Serve:
Divide the cheesy roasted potatoes and broccoli between plates or bowls. Top with the grilled Tuscan garlic chicken. Spoon the creamy roasted red pepper mushroom Alfredo pesto sauce generously over the chicken and vegetables. Serve immediately and enjoy this flavorful and satisfying dish!
✨ A delightful combination of Tuscan herbs, cheesy goodness, and the sweet and savory notes of roasted red pepper in a creamy Alfredo sauce. A truly satisfying and delicious meal!
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