🍅🌿🐔🍄🥔🧀 Tuscan Garlic Chicken Stir-Fry with Sun-Dried Tomato Mushroom Cream—a vibrant and flavorful dish that combines the ease of a stir-fry with the richness of a creamy Italian sauce! Tender garlic & herb sautéed chicken with mushrooms and colorful veggies, served alongside crispy garlic-parmesan roasted potatoes, all elevated by a creamy sun-dried tomato mushroom Alfredo sauce topped with gooey melted mozzarella. A truly satisfying and delicious culinary adventure! ✨
🧾 Ingredients (Serves 2-3)
🐔🍄🥕🌶️ Garlic & Herb Sautéed Chicken with Mushrooms and Veggies:
1 lb boneless, skinless chicken breasts, cut into strips
1 tbsp olive oil
3 cloves garlic, minced 🧄
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
8 oz cremini mushrooms, sliced
1 red bell pepper, sliced
1 zucchini, sliced
Salt & freshly cracked black pepper to taste
🥔🧄🧀 Crispy Garlic-Parmesan Roasted Potatoes:
2 medium Yukon Gold potatoes, cut into ½-inch cubes
2 tbsp olive oil
2 cloves garlic, minced
¼ cup grated Parmesan cheese 🧀
½ tsp dried oregano
Salt & freshly cracked black pepper to taste
🍅🍄🧀 Creamy Twist: Sun-Dried Tomato Mushroom Alfredo Sauce Topped with Melted Mozzarella:
2 tbsp butter 🧈
4 oz cremini mushrooms, sliced
¼ cup sun-dried tomatoes (oil-packed), drained and chopped
2 cloves garlic, minced
1 ½ cups heavy cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese 🧀
Salt & freshly cracked black pepper to taste
🔥 Instructions
Prepare & Sauté the Chicken and Veggies: In a large skillet or wok, heat olive oil over medium-high heat. Add chicken strips and season with garlic, oregano, basil, thyme, salt, and pepper. Cook until browned and cooked through. Add sliced mushrooms, red bell pepper, and zucchini. Stir-fry until the vegetables are tender-crisp. Remove the chicken and vegetables from the skillet and set aside.
Prepare the Crispy Garlic-Parmesan Roasted Potatoes: Preheat oven to 200°C (400°F). In a bowl, toss potato cubes with olive oil, minced garlic, Parmesan cheese, oregano, salt, and pepper. Spread potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
Prepare the Sun-Dried Tomato Mushroom Alfredo Sauce: In the same skillet used for the chicken (or a clean one), melt butter over medium heat. Add sliced mushrooms and minced garlic. Cook until mushrooms are softened and lightly browned. Stir in the chopped sun-dried tomatoes. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Melt Mozzarella into the Sauce: Reduce the heat to low. Return the sautéed chicken and vegetables to the skillet with the Alfredo sauce and stir to combine. Sprinkle the shredded mozzarella cheese over the top, cover the skillet, and let it melt for a few minutes until gooey and delicious.
Assemble & Serve: Divide the crispy garlic-parmesan roasted potatoes between plates or bowls. Top with the creamy Tuscan garlic chicken stir-fry and the melted mozzarella sauce. Serve immediately and enjoy this flavorful and satisfying dish!
✨ A delightful combination of the quick and easy stir-fry method with the rich and comforting flavors of a creamy Italian sauce, complemented by crispy roasted potatoes. A truly satisfying and delicious meal!
