MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Spinach Fettucini With Ginger Chicken
  Categories: Polkadot, Lisa, Chicken, Rice/pasta
       Yield: 4 Servings
  
 MMMMM-----------------FOR THE MARINADE/DRESSING----------------------
     1/3 c  Chopped shallot
            -(2 large shallots)
       1    Garlic clove, peeled and
            -chopped
     1/8 ts Crushed rep pepper flakes
       1 ts 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
 
 MMMMM-----------------------GINGER CHICKEN----------------------------
       8 oz Boneless,
            -skinless chicken breast
       8 oz Dried spinach fettucini
     1/2 c  Chicken stock,
            -fat skimmed offI
       1    Meduim yellow squash,
            -trimmed and cut into
            -matchsticks
       1 md Red bell pepper,
            -trimmed and cut into
            -strips
       1 lg Leek, white part only,
            -trimmed and cut in 1-inch
            -half rounds
       2 c  Broccoli florets (1
            -bundle)
       1 c  Chopped mushrooms
     1/2 c  Snipped fresh chives
  
   Preheat oven to 350 degrees.
   
   Put all the marinade/dressing ingredients in a blender and mix
   thoroughly as 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 a boil
   over high heat. Add the fettucini and cook for 8 to 12 minutes to
   desired doneness.
   
   In the meantime, remove chicken from the refrigerator.  Uncover the
   baking dish and transfer it to the oven.  bake for about 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 snipped chives.
   
   Serves 4. Fat per serving = 3.9 grams. Calories per serving = 399.
   
   From “In the Kitchen With Rosie - Oprah’s Favorite Recipes” by Rosie
   Daley
   
   * The Polka Dot Palace BBS 1-201-822-3627.  Posted by LISA
  
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