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Spinach Fettucine with Ginger Chicken
Category Pasta
Total Hits 460
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The Recipe
1/3cupshallots, chopped
1eachgarlic, clove, chopped
1/8teaspoonred pepper flakes, crushed
1teaspoonthyme, dried
2teaspoonlime, juice, freshly squeezed
1tablespoonmustard, dijon-style
2tablespoonsoy sauce, reduced-sodium
2tablespoonvinegar, rice wine
1/4cupwine, dry, white
3tablespoonginger, fresh, grated
8ozchicken, breast, boneless, skinless
8ozspinach fettucine, dried
1/2cupstock, chicken, fat skimmed off
1eachsquash, yellow, trimmed, cut into matchsticks
1eachbell pepper, red, trimmed, cut into strips
1eachleek, white part only, trimmed, cut into 1 inch half rounds
2cupbroccoli, florets
1cupmushrooms, chopped
1/4cupchives, fresh, snipped


Preheat oven to 350 degrees. Put all the marinade/dressing ingredients 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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