*  Exported from  MasterCook  *
 
                   SPINACH FETTUCINE WITH GINGER CHICKEN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   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
                         -skinless
    8       oz           Dried spinach fettucine
      1/2   c            Chicken stock, fat skim off
    1       md           Yellow squash, trimmed
                         -and cut into matchsticks
    1       md           Red bell pepper, trimmed &
                         -cut into strips
    1       lg           Leek, white part only, trim
                         -cut 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.
  
 
 
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