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  Recipe Home » Poultry » SPINACH FETTUCCINE WITH GINGER CHICKEN
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  SPINACH FETTUCCINE WITH GINGER CHICKEN
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 194
Ingredients:
8 oz. chicken breast, boneless, skinless
8 oz. dried spinach fettuccine
1/2 C. chicken stock, fat skimmed off
1 medium yellow squash, trimmed and cut into matchsticks
1 medium red bell pepper, trimmed and cut into strips
1 large leek, white part only, trim cut into 1-inch half rounds
2 C. broccoli florets (1 bundle)
1 C. chopped mushrooms
1/4 C. snipped fresh chives
For the Marinade/Dressing:
1/3 C. chopped shallot (2 large)
1 garlic clove, peeled and chopped
1/8 tsp. crushed red pepper flakes
1 tsp. dried thyme
2 tsp. freshly squeezed lime juice
1 Tbls. dijon-style mustard
2 Tbls. reduced-sodium soy sauce
2 Tbls. rice wine vinegar
1/4 C. dry white wine
2 tsp. honey
3 Tbls. grated fresh ginger
Instructions:
Preheat oven to 350. 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 fettuccini and cook for 8 to 12 minutes. 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 fettuccini 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 sauté' pan. Add the squash, bell pepper, leek, broccoli and mushrooms. Sauté 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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