| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pasta, Chicken |
4 |
Servings |
INGREDIENTS
|
|
FOR THE MARINADE/DRESSING— |
| 1/3 |
c |
Chopped shallot (2 large) |
| 1 |
|
Garlic clove — |
|
|
Peeled&chopped |
| 1/8 |
ts |
Crushed red 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 |
| 8 |
oz |
Chicken breast — boneless |
| 8 |
oz |
Dried spinach fettucine |
| 1/2 |
c |
Chicken stock — fat skim |
|
|
Off |
| 1 |
md |
Yellow squash — trimmed |
|
|
Cut into matchsticks |
| 1 |
md |
Red bell pepper — trimmed |
|
|
Into strips |
| 1 |
lg |
Leek, white part only — |
|
|
Trim |
|
|
Into 1" half rounds |
| 2 |
c |
Broccoli florets -1 bundle |
| 1 |
c |
Chopped mushrooms |
| 1/4 |
c |
Snipped fresh chives |
INSTRUCTIONS
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.
Fat per serving=3.9 grams Calories per serving=399 IN THE KITCHEN WITH
ROSIE by Rosie Daley
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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