Spicy Chicken with Carrot “Fettuccine”

1. 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.  Saute until shallots are translucent, about 2 minutes.  Transfer shallot mixture to bowl with chicken.
2. 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.
3. 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.
4. Divide dish among four plates.  Top each with ¼ cup Parmesan cheese. 

From the Art Institute of Pittsburgh.