Description
Indulge in the comforting flavors of Chestnut Mushroom Chicken Alfredo with Asparagus and Rice, a delightful dish that brings together tender grilled chicken, roasted asparagus, and a rich, creamy Alfredo sauce made with nutty chestnut mushrooms and smoky gouda.
Ingredients
Scale
- 1 ½ cups cooked rice (white, brown, or your preference)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt & freshly cracked black pepper to taste
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced
- 4 oz chestnut mushrooms, sliced
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- ½ cup shredded smoked gouda cheese
- Salt & freshly cracked black pepper to taste
Instructions
- Cook rice according to package instructions; set aside.
- In a bowl, marinate chicken bites with olive oil, minced garlic, salt, and pepper. Grill on medium-high heat until cooked through (6-8 minutes). Set aside.
- Toss asparagus with olive oil, garlic, salt, and pepper; roast at 400°F for 8-10 minutes until tender-crisp. Sprinkle with Parmesan after roasting.
- In a skillet over medium heat, melt butter and sauté sliced mushrooms and garlic until softened (5-7 minutes). Add heavy cream and let simmer; stir in cheeses until melted.
- Serve the rice topped with grilled chicken and roasted asparagus drizzled with the creamy Alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 650
- Sugar: 3g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: For added flavor, sprinkle fresh herbs like parsley or basil before serving. You can also substitute vegetables based on seasonal availability or personal preference.