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Spicy Chicken with Carrot Fettuccine

Spicy Chicken with Carrot Fettuccine Recipe
Prep/Cook Time: 30 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
Cut into strips
2 tablespoons olive oil
2 tablespoons butter
2 shallots, chopped (about 3 tablespoons)
1 clove garlic, minced
1 piece ginger (about 1 inch), peeled and chopped
1/4 teaspoon 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 teaspoon salt
1/2 teaspoon black pepper
1 cup 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 4 plates.  Top each with 1/4 cup Parmesan cheese.

Note

Recipe courtesy of the National Chicken Council



Nicole - Philadelphia, PA 2/12/2011 11:00:01 AM
Wow! This was so flavorful and such a great change from the same ole' chicken breast recipies. The carrot fetticune was so hearty and held the sauce beautifully. I will surely be making this one again!!!!

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