Instructions
Step 1: Preheat oven to 425°F (220°C). Toss carrot wedges with olive oil, garlic powder, thyme, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
Step 2: Season chicken with olive oil, Italian seasoning, basil, garlic powder, red pepper flakes, salt, and pepper. Let sit for 10-15 minutes.
Step 3: Heat a skillet over medium-high heat. Sear the chicken for 6-8 minutes per side, or until golden brown and fully cooked. Let rest before slicing.
Step 4: In a saucepan, melt butter and sauté garlic. Add cream and milk, bringing to a gentle simmer. Stir in feta, pesto, and season with salt and pepper. Simmer until the sauce thickens slightly.
Step 5: Spoon the feta pesto Alfredo sauce onto plates. Top with sliced Tuscan herb chicken. Add a side of crispy carrot wedges and garnish with parsley and toasted pine nuts.
Storage Information
Store leftovers in airtight containers for up to 3 days. Reheat chicken and carrots in the oven or skillet. Gently warm the Alfredo sauce in a saucepan, adding a splash of milk or water to loosen if needed.
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