Spinach Fettuccine With Ginger Chicken |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/3 cup chopped shallot |
1 garlic clove |
8 ounces boneless skinless chicken breasts |
8 ounces dried spinach fettuccine |
1/2 cup chicken stock, fat trimmed 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, trimmed and cut into 1-inch half rounds |
2 cups broccoli florets |
1 cup chopped mushroom |
1/4 cup snipped fresh chives |
1/8 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 |
1/4 cup dry white wine |
2 teaspoons honey |
3 tablespoons grated fresh ginger |
Directions:
1. Preheat the oven to 350°.
2. Put all the dressing ingredients in a blender and mix thoroughly at low speed.
3. Place the chicken in a shallow baking dish.
4. Pour half of the mixture from the blender over the poultry, reserving the remainder.
5. Cover and refrigerate the chicken for 20 minutes.
6. While the chicken is marinating, bring pot of water to boil over high heat.
7. Add the fettuccine and cook for 8 to 12 minutes to desired doneness.
8. In the meantime, remove the chicken from the refrigerator.
9. Uncover the baking dish and transfer it to the oven.
10. Bake for about 15 minutes, until the meat is no longer pink and the juices run clear.
11. When the pasta is cooked, remove the pot from the heat.
12. Drain the fettuccine and return it to the pot.
13. Stir the chicken stock and keep the mixture warm over the lowest heat setting.
14. Pour the juices from the chicken into a sauté pan; add squash, bell pepper, leek, broccoli and mushrooms.
15. Sauté for about 3 minutes, just until the vegetables begin to wilt.
16. Transfer the pasta to a warm serving bowl, along with the vegetables.
17. Shred the chicken on top.
18. Add the reserved dressing and toss.
19. Garnish with the snipped chives.
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