Spicy Jalapeño Chicken with Creamy Carrots
Spicy Jalapeño Chicken with Creamy Carrots
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 red onion, medium, chopped
- 3 cloves garlic, minced
- 1 jalapeño, medium, seeded and minced
- 1 pound carrots, peeled and sliced into 1/4-inch rounds
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
For the Creamy Sauce
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
For Serving
- 8 ounces fettuccine pasta, or pasta of choice
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare your ingredients: Cut the chicken breasts into 1-inch pieces. Chop the red onion, mince the garlic, and seed and mince the jalapeño. Peel and slice the carrots into 1/4-inch rounds.
⏱️ 10 min
- 2
Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Drain the pasta and set it aside.
⏱️ 12 min
- 3
Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside on a plate.
⏱️ 7 min
- 4
Sauté aromatics and carrots: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped red onion, minced garlic, minced jalapeño, and sliced carrots. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min
- 5
Combine with tomatoes and seasonings: Stir in the undrained diced tomatoes, salt, black pepper, and chili powder. Return the seared chicken to the skillet, stirring to combine with the vegetables and seasonings.
⏱️ 2 min
- 6
Simmer with cream: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and cook for 10 to 12 minutes, or until the chicken is cooked through and the carrots are tender. Stir occasionally to prevent sticking.
⏱️ 12 min
- 7
Serve: Taste the sauce and adjust seasoning if needed. Serve the spicy jalapeño chicken and creamy carrots generously over the cooked fettuccine pasta. Garnish with fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Jalapeño Chicken with Creamy Carrots
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 red onion, medium, chopped
- 3 cloves garlic, minced
- 1 jalapeño, medium, seeded and minced
- 1 pound carrots, peeled and sliced into 1/4-inch rounds
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
For the Creamy Sauce
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
For Serving
- 8 ounces fettuccine pasta, or pasta of choice
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare your ingredients: Cut the chicken breasts into 1-inch pieces. Chop the red onion, mince the garlic, and seed and mince the jalapeño. Peel and slice the carrots into 1/4-inch rounds.
⏱️ 10 min - 2
Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Drain the pasta and set it aside.
⏱️ 12 min - 3
Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside on a plate.
⏱️ 7 min - 4
Sauté aromatics and carrots: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped red onion, minced garlic, minced jalapeño, and sliced carrots. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min - 5
Combine with tomatoes and seasonings: Stir in the undrained diced tomatoes, salt, black pepper, and chili powder. Return the seared chicken to the skillet, stirring to combine with the vegetables and seasonings.
⏱️ 2 min - 6
Simmer with cream: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and cook for 10 to 12 minutes, or until the chicken is cooked through and the carrots are tender. Stir occasionally to prevent sticking.
⏱️ 12 min - 7
Serve: Taste the sauce and adjust seasoning if needed. Serve the spicy jalapeño chicken and creamy carrots generously over the cooked fettuccine pasta. Garnish with fresh chopped parsley before serving.
⏱️ 3 min