Spinach Fettucine With Ginger Chicken
Ingredients:
FOR THE MARINADE/DRESSING
1/3 cup chopped shallot (2 large)
1 garlic clove, peeled&chopped
1/8 tsp crushed red pepper flakes
1 tsp dried thyme
2 tsp freshly squeezed lime juice
1 tbsp dijon-style mustard
2 tbsp reduced-sodium soy sauce
2 tbsp rice wine vinegar
1/4 cup dry white wine
2 tsp honey
3 tbsp grated fresh ginger
1 ..........................
8 oz chicken breast, boneless skinless
8 oz dried spinach fettucine
1/2 cup chicken stock, fat skim off
1 medium yellow squash, trimmed and cut into, matchsticks
1 medium red bell pepper, trimmed & cut into, strips
1 large leek, white part only, trim cut int, o 1 half rounds
2 cup broccoli florets -1 bundle
1 cup chopped mushrooms
1/4 cup snipped fresh chives
Instructions:
Preheat oven to 350 degrees. Put all the marinade/dressing ingredients
(these are the ones that being with the chopped shallot and end with
the grated fresh ginger) in a blender and mix thoroughly at low
speed. Place the chicken in a shallow baking dish. Pour half of the
mixture from the blender over the poultry, reserving the remainder.
Cover and refrigerate the chicken for 20 minutes. While the chicken
is marinating, bring a large pot of water to boil over high heat. Add
the fettucini and cook for 8 to 12 minutes, to desired doneness. In
the meantime, remove the chicken from the refrigerator. Uncover the
baking dish and transfer it to the oven. Bake for 15 minutes, until
the meat is no longer pink and the juices run clear. When the pasta
is cooked, remove the pot from the heat. Drain the fettucini and
return it to the pot. Stir in the chicken stock and keep the mixture
warm over the lowest heat setting. Pour the cooking juices from the
chicken into a saute' pan. Add the squash, bell pepper, leek,
broccoli and mushrooms. Saute for about 3 minutes, just until the
vegetables begin to wilt. Transfer the pasta to a warm serving bowl,
along with the vegetables. Shred the chicken on top. Add the
reserved dressing and toss. Garnish with the snipped chives.
Servings: 4
