Name: Spinach Fettucini with Ginger Chicken
Ingredients: 1/3 c Shallot; (2 large), chopped; 1 Garlic clove; peeled, chop; 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 Boneless skinless chicken breast; 8 oz Dried spinach fettucini; 1/2 c Chicken stock; fat skimmed off; 1 md Yellow squash; trimmed and cut into matchsticks; 1 md Red bell pepper; trimmed and cut into strips; 1 lg Leek; white part only and cut into 1-inch half rounds; 2 c Broccoli florets; (1 bundle); 1 c Mushrooms; chopped; 1/4 c Fresh chives; snipped

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Poultry, Pasta, Vegetables, Low-fat	1	Servings

INGREDIENTS

1/3	c	Shallot; (2 large), chopped
1		Garlic clove; peeled, chop
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	Boneless skinless chicken breast
8	oz	Dried spinach fettucini
1/2	c	Chicken stock; fat skimmed off
1	md	Yellow squash; trimmed and cut into matchsticks
1	md	Red bell pepper; trimmed and cut into strips
1	lg	Leek; white part only and cut into 1-inch half rounds
2	c	Broccoli florets; (1 bundle)
1	c	Mushrooms; chopped
1/4	c	Fresh chives; snipped

INSTRUCTIONS

FOR THE MARINADE/DRESSING
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 a 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 about 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 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 Calories per sering = 399 Source: In the Kitchen with
Rosie, Oprah's Favorite Recipes, Rosie Daley
Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 31, 1998

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