Spinach fettucine with ginger chicken-daley

Yield: 4 Servings

Measure Ingredient
⅓ cup Chopped shallot (2 large)
1 \N Garlic clove --
\N \N Peeled&chopped
⅛ teaspoon Crushed red pepper flakes
1 teaspoon Dried thyme
2 teaspoons Freshly squeezed lime juice
1 tablespoon Dijon-style mustard
2 tablespoons Reduced-sodium soy sauce
2 tablespoons Rice wine vinegar
¼ cup Dry white wine
2 teaspoons Honey
3 tablespoons Grated fresh ginger
8 ounces Chicken breast -- boneless
8 ounces Dried spinach fettucine
½ cup Chicken stock -- fat skim
\N \N Off
1 medium Yellow squash -- trimmed
\N \N Cut into matchsticks
1 medium Red bell pepper -- trimmed
\N \N Into strips
1 large Leek, white part only --
\N \N Trim
\N \N Into 1\" half rounds
2 cups Broccoli florets -1 bundle
1 cup Chopped mushrooms
¼ cup 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 serving=3.9 grams Calories per serving=399 IN THE KITCHEN WITH ROSIE by Rosie Daley Recipe By :

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