Spicy Chicken with Carrot “Fettuccine”
- Yield: 4 servings
- Prep: 15 mins
- Cook: 20 mins
Ingredients
- 1pound chicken tenders, cut into strips
- 2tablespoons olive oil
- 2tablespoons butter
- 2-- shallots, chopped (about 3 tablespoons)
- 1clove garlic, minced
- 1piece ginger (about 1 inch), peeled and chopped
- 1/4teaspoon crushed red pepper flakes
- 10-- carrots (about 1 ½ pounds), peeled and cut into ribbon-like strands with a vegtable peeler
- 3/4cup dry white wine
- 2cups heavy cream
- 1cup chicken stock
- 1cup frozen peas, thawed
- 1teaspoon salt
- 1/2teaspoon black pepper
- 1cup Parmesan cheese, grated
Instructions
- 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.
- 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.
From the Art Institute of Pittsburgh.
Nutritional Info *per serving
- Calories 1070
- Glycemic Load 6.54
- Fat 82g
- Saturated Fat 40g
- Polyunsaturated Fat 7g
- Monounsaturated Fat 29g
- Cholesterol 245mg
- Sodium 1720mg
- Potassium 1030mg
- Carbohydrate 47g
- Fiber 8g
- Sugars 11g
- Protein 32g
- Trans Fat 1.5g
- Vitamin A 570%
- Vitamin C 35%
- Calcium 40%
- Iron 15%