Spicy Chicken with Carrot Fettuccine
Art Institute of Pittsburgh
Ribbon-like strands of carrots stand in for fettuccine noodles in this spicy chicken dish.
Ingredients
- 1 lb chicken tenders, cut into strips
- 2 tbls olive oil
- 2 tbls butter
- 2 shallots, chopped (about 3 tablespoons)
- 1 clove garlic, minced
- 1 piece ginger (about 1 inch), peeled and chopped
- 1/4 tsp crushed red pepper flakes
- 10 carrots (about 1 1/2 pounds), peeled and cut into ribbon-like strands with a vegetable peeler
- 3/4 cup dry white wine
- 2 cups heavy cream
- 1 cup chicken stock
- 1 cup frozen peas, thawed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup Parmesan cheese, grated
Directions
- In large skillet over medium high heat, warm olive oil and melt butter. Add chicken and cook, turning, until browned and cooked throughout, about 3 minutes per side. Remove chicken to large bowl. In same skillet, add shallots, garlic, ginger and red pepper flakes. Sauté until shallots are translucent, about 2 minutes. Transfer shallot mixture to bowl with chicken.
- Add carrot ribbons to skillet. Increase heat to high and cook, using tongs to stir and toss, until barely tender, about 4 - 5 minutes. Place carrots in bowl with chicken. Pour wine into hot skillet, stir to deglaze pan and boil until volume is reduced by half, about 3 minutes.
- Add heavy cream and chicken stock to pan; bring back to a boil and continue boiling until liquid is reduced by half, about 5 minutes. Return chicken and carrot mixture to pan. Add peas, salt and pepper. Simmer and toss until heat through, about 2 minutes.
- Divide dish among four plates. Top each with ¼ cup Parmesan cheese.
Nutrition Facts
Calories 1212
Calories from Fat 732 (60%)
(125%)Total Fat 81g
(203%)Saturated Fat 41g
Polyunsaturated Fat 3g
Monounsaturated Fat 22g
(82%)Cholesterol 246mg
(74%)Sodium 1772mg
(41%)Potassium 1436mg
Total Carbohydrate 76g
(25%)Dietary Fiber 6g
Sugars 10g
Sugar Alcohols 0g
(76%)Protein 38g
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