Spicy Chicken with Carrot “Fettuccine”

National Chicken Council
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins


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


  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.

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%