Ingredients (Serves 2-3)
🐔 Chicken in Light Garlic-Mushroom Alfredo Sauce:
- 2 boneless, skinless chicken breasts, sliced
- 1 tsp olive oil
- 3 cloves garlic, minced 🧄
- 8 oz cremini mushrooms, sliced
- ¾ cup unsweetened almond milk + 1 tsp cornstarch (instead of 1.5 cups heavy cream)
- ¼ cup grated Parmesan cheese 🧀
- Salt & pepper to taste
🥔 Roasted Garlic Parmesan Potatoes (light version):
- 2 small Yukon Gold potatoes (~250g), diced into ½-inch cubes
- 1 tsp olive oil
- 2 cloves garlic, minced
- 2 tbsp grated Parmesan cheese
- ½ tsp dried oregano
- Salt & pepper to taste
🌿 Basil Pesto Yogurt Cream:
- ¼ cup fresh basil leaves
- 1 tbsp grated Parmesan cheese
- 1 clove garlic
- 1 tsp olive oil
- 1 tbsp plain nonfat Greek yogurt
- Salt & pepper to taste
🔥 Instructions
1. Roast the Potatoes:
Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, garlic, Parmesan, oregano, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping once halfway.
2. Cook the Chicken Alfredo:
Heat 1 tsp olive oil in a skillet. Add chicken and cook until browned. Remove and set aside. Sauté garlic and mushrooms until browned.
Whisk almond milk + cornstarch in a bowl, then pour into pan. Simmer 3–4 min. Add Parmesan and mix. Return chicken and stir to coat.
3. Make the Pesto Yogurt Cream:
In a small blender, pulse basil, Parmesan, garlic, olive oil, and Greek yogurt until smooth. Season to taste.
4. Assemble:
Plate the potatoes, top with Alfredo chicken and drizzle pesto cream over it. Garnish with fresh basil or extra pepper if desired.
