Recipe:🍄🧀🌰🌿Spinach-Feta Mushroom Alfredo with Chestnut Cream & Garlic Chicken Bowl

A luxurious and earthy bowl of garlic-herb chicken, roasted chestnuts, rich mushroom Alfredo, and crispy rosemary potatoes—an autumnal comfort dish with a refined Mediterranean twist.

👩‍🍳 Yields: 2–3 servings

Prep Time: 25 minutes
Cook Time: 30–35 minutes

🥔 Crispy Garlic Rosemary Potatoes

Ingredients:

• 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

Instructions:

1. Preheat oven to 200°C (400°F).
2. Toss potatoes with olive oil, garlic, rosemary, salt, and pepper.
3. Spread in a single layer on a parchment-lined baking sheet.
4. Roast for 25–30 minutes, flipping halfway, until golden and crispy.

🐔🌰 Garlic Chicken with Chestnuts & Herbs

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 3 cloves garlic, minced
• ½ cup roasted chestnuts (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

Instructions:

1. In a large skillet or Dutch oven, heat olive oil over medium-high heat.
2. Add chicken and sauté 5–7 minutes until browned and fully cooked.
3. Stir in garlic, chestnuts, oregano, thyme, salt, and pepper.
4. Cook 2–3 more minutes to meld flavors. Remove from skillet and set aside.

🍄🧀🌿 Spinach-Feta Mushroom Alfredo with Chestnut Cream

Ingredients:

• 2 tbsp butter 🧈
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 5 oz fresh spinach, roughly chopped
• 4 oz crumbled feta cheese 🧀
• 1½ cups heavy cream
• ½ cup grated Parmesan cheese 🧀
• ¼ cup chestnut puree (or 2–3 tbsp roasted chestnuts, finely minced with a splash of cream) 🌰
• Salt & freshly cracked black pepper, to taste

Instructions:

1. In the same skillet used for the chicken, melt butter over medium heat.
2. Add mushrooms and garlic. Sauté 5–7 minutes until browned and tender.
3. Stir in spinach and cook until wilted.
4. Add feta and stir to soften.
5. Pour in cream and bring to a gentle simmer.
6. Stir in Parmesan cheese until melted and smooth.
7. Add chestnut puree (or minced chestnuts with cream) and whisk to combine.
8. Season with salt and pepper to taste. Reduce heat to low.

🍽️ To Assemble & Serve:

1. Return cooked chicken with chestnuts to the warm Alfredo sauce. Stir gently to coat.
2. Divide crispy rosemary potatoes among shallow bowls or plates.
3. Spoon the creamy chicken-Alfredo mixture generously over the potatoes.
4. Garnish with additional feta or herbs, if desired.
5. Serve immediately and enjoy the comforting, complex layers of flavor.

🔥 Chef’s Tips:

• Chestnut Cream Substitute: Blend peeled, cooked chestnuts with warm cream or milk until smooth if chestnut puree isn’t available.
• Feta Selection: Choose creamy, tangy feta (preferably Greek) to balance the richness.
• Mushroom Sear: Don’t overcrowd the pan—brown the mushrooms well for umami depth.
• Balance the Sauce: Too thick? Thin with a splash of warm broth or milk for silkier texture.
• Roasting Potatoes: Keep potatoes spread out in a single layer for optimal crispiness.

🥄 A bowl full of texture and depth—nutty chestnut, briny feta, earthy mushrooms, and creamy richness make this a truly comforting gourmet experience.