Description

Chestnut Mushroom Chicken Alfredo with Asparagus and Rice offers a delightful blend of flavors that will satisfy your cravings for comfort food. This creamy dish features tender chicken bites paired with garlic-roasted asparagus, all enveloped in a rich chestnut mushroom Alfredo sauce. The combination of earthy mushrooms and smoky gouda cheese elevates the experience, making it perfect for family dinners or gatherings.

Ingredients

Scale

1 ½ cups cooked rice (white or brown)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
5 cloves garlic, minced
1 bunch asparagus
8 oz cremini mushrooms, sliced
4 oz chestnut mushrooms, sliced
1 ½ cups heavy cream
¾ cup grated Parmesan cheese
½ cup shredded smoked gouda cheese
Salt and freshly cracked black pepper

Instructions

Cook rice according to package instructions; keep warm.
Marinate chicken with olive oil, 3 cloves minced garlic, salt, and pepper. Grill until browned and cooked through.
Preheat oven to 400°F (200°C). Toss asparagus with olive oil, remaining garlic, salt, and pepper; roast for about 8-10 minutes until tender-crisp.
In a skillet, melt butter; add mushrooms and remaining garlic. Cook until softened. Stir in heavy cream; bring to a simmer. Add cheeses until melted and smooth; season with salt and pepper.
Assemble by dividing rice onto plates, layering asparagus beside it, topping with chicken bites and sauce.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Grilling/Roasting
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 3g
Sodium: 720mg
Fat: 29g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 28g
Cholesterol: 125mg

Keywords: Use fresh ingredients for the best flavor. Adjust seasoning to taste while cooking. For variations, consider adding additional vegetables like bell peppers or spinach.