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Spicy Chicken with Carrot Fettuccine Recipe

Farm-fresh veggies and bitter winter days might not always go hand-in-hand. Not so with carrots.

Fall carrots can be left in the ground and covered with mulch, then harvested later.

Spicy Chicken with Carrot Fettuccine

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Recipe by Nutrition WorldCourse: MainCuisine: American



    Ribbon-like strands of carrots stand in for fettuccine noodles in this spicy chicken dish.


    • 1 pound

      chicken tenders, cut into strips

    • 2 Tbs

      olive oil

    • 2 Tbs


    • 2

      shallots, chopped (about 3 Tbs)

    • 1

      clove garlic, minced

    • 1

      piece ginger (about 1 inch), peeled and chopped

    • ¼ tsp

      crushed red pepper flakes

    • 10

      carrots (about 1½ pounds), peeled and cut into ribbon-like strands with a vegetable peeler

    • ¾ cup

      dry white wine

    • 2 cups

      heavy cream

    • 1 cup

      chicken stock

    • 1 cup

      frozen peas, thawed

    • 1 tsp


    • ½ tsp

      black pepper

    • 1 cup

      Parmesan cheese, grated


    • In a large skillet over medium high heat, warm olive oil and melt butter. Add chicken and cook, turning, until browned and cooked throughout, about three 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 two 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 four to five 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 three minutes. 

    • Add heavy cream and chicken stock to pan; bring back to a boil and continue boiling until liquid is reduced by half, about five minutes. Return chicken and carrot mixture to pan. 

    • Add peas, salt, and pepper. Simmer and toss until heated through, about two minutes. 

    • Divide dish among four plates. Top each with ¼ cup Parmesan cheese.

    Nutrition Facts (per serving):

    • Calories—1212 | Total Fat—81g | Cholesterol — 246mg | Sodium—1772mg | Carbohydrate—76g Dietary Fiber—6g | Protein —38g

    Facts about Carrots

    How to Choose:

    Pick carrots with intensely deep hues, as these will be the freshest. Avoid carrots with faded pigments or hairy roots – both indicators that they’re past their prime. Also pass up any carrots with splits or cracks.

    Storing Wisdom:

    Cut off the greens. The first step to successfully storing carrots is to cut off the greens, as they sap nutrients from the roots. Then store carrots in a lid-covered container filled with water to keep them crisp until you cook. 

    Don't toss those tops!

    According to Epicurious, carrot tops aren’t actually poisonous, as is widely believed. Instead of tossing them, they suggest using them in a pesto or as a garnish for sweet soups – their bitterness will add a nice contrast. Or don’t eat them at all, and use their lush green stems as a flower arrangement filler. 

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