This Tuscan-inspired dish combines the rustic, aromatic power of herb-seasoned chicken with a velvety feta pesto Alfredo sauce. Served with oven-roasted carrot wedges and toasted pine nuts, it’s an elegant yet easy weeknight dinner packed with Mediterranean flavor.
Ingredients
For the Tuscan Herb Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp dried basil
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
Salt and black pepper to taste
Chopped parsley and toasted pine nuts for garnish
For the Feta Pesto Alfredo Sauce:
1/2 cup heavy cream
1/4 cup milk
1/2 cup crumbled feta cheese
2 tbsp basil pesto
1 clove garlic, grated
1 tbsp butter
Salt and pepper to taste
For the Crispy Carrot Wedges:
3 large carrots, peeled and cut into wedges
1 tbsp olive oil
1/2 tsp dried thyme
1/2 tsp garlic powder
Salt and pepper to taste
Continue the instructions on the next page.
Continue on the next page