Spinach Fettucine With Ginger Chicken-Daley

* Exported from MasterCook *

SPINACH FETTUCINE WITH GINGER CHICKEN-DALEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE MARINADE/DRESSING---
1/3 c Chopped shallot (2 large)
1 Garlic clove --
Peeled&chopped
1/8 ts Crushed red pepper flakes
1 t Dried thyme
2 ts Freshly squeezed lime juice
1 tb Dijon-style mustard
2 tb Reduced-sodium soy sauce
2 tb Rice wine vinegar
1/4 c Dry white wine
2 ts Honey
3 tb Grated fresh ginger
8 oz Chicken breast -- boneless
8 oz Dried spinach fettucine
1/2 c Chicken stock -- fat skim
Off
1 md Yellow squash -- trimmed
Cut into matchsticks
1 md Red bell pepper -- trimmed
Into strips
1 lg Leek, white part only --
Trim
Into 1" half rounds
2 c Broccoli florets -1 bundle
1 c Chopped mushrooms
1/4 c Snipped fresh chives

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.

Fat per servingÿ9 grams Calories per serving99
IN THE KITCHEN WITH ROSIE by Rosie Daley

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