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Preheat oven to 425°F (220°C).
Toss potato cubes with olive oil, minced garlic, rosemary, salt, and pepper.
Spread potatoes in a single layer on a baking sheet.
Roast 20–25 minutes, flipping halfway, until golden and crispy.
3. Make the Mushroom Pesto Rosso Cream Sauce:
Heat olive oil in a skillet over medium heat.
Add chopped mushrooms and minced garlic; cook 5–7 minutes until mushrooms soften and release liquid.
Stir in sun-dried tomatoes, cook 1 minute more.
Transfer mixture to a blender or food processor.
Add basil leaves, heavy cream, Parmesan, and lemon juice.
Blend until smooth and creamy. Season with salt and pepper.
4. Assemble & Serve:
Place roasted potatoes on plates or bowls.
Top with grilled chicken bites.
Drizzle generously with creamy mushroom pesto rosso sauce.
Enjoy a vibrant, savory dish that marries Mediterranean herbs, earthy mushrooms, tangy sun-dried tomatoes, and crispy potatoes!
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