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Name: Spinach Fettucine with Ginger Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Dry white wine; 3 tb fresh ginger Grated; 1 ts Dried thyme; 1 clove Garlic Peeled & chopped; 1/2 c Chicken stock skim off fat; 1 md Red bell pepper trimmed into strips; 2 ts lime juice Freshly-squeezed; 2 tb Reduced-sodium soy sauce; 1/4 c fresh chives Snipped; 1 c mushrooms Chopped; 1 tb Dijon-style mustard; 2 tb Rice wine vinegar; 1/3 c shallot Chopped; 2 c Broccoli florets; 1 lg Leek white part only, trimmed into 1" half rounds; 2 ts Honey; 8 oz Chicken breast boneless; 8 oz spinach fettucine, dry; 1/8 ts Crushed red pepper flakes; 1 md Yellow squash trimmed, julienned

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INGREDIENTS

1/4 c Dry white wine
3 tb fresh ginger ; Grated
1 ts Dried thyme
FOR THE MARINADE/DRESSING---
1 clove Garlic ; Peeled & chopped
1/2 c Chicken stock ; skim off fat
1 md Red bell pepper ; trimmed into strips
2 ts lime juice ; Freshly-squeezed
2 tb Reduced-sodium soy sauce
1/4 c fresh chives ; Snipped
1 c mushrooms ; Chopped
1 tb Dijon-style mustard
2 tb Rice wine vinegar
1/3 c shallot ; Chopped
2 c Broccoli ; florets
1 lg Leek ; white part only, trimmed into 1" half rounds
2 ts Honey
8 oz Chicken breast ; boneless
8 oz spinach fettucine, dry
1/8 ts Crushed red pepper flakes
1 md Yellow squash ; trimmed, julienned

Servings

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 :

NOTES

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Spinach Fettucine with Ginger Chicken

1/4 c Dry white wine
3 tb fresh ginger Grated
1 ts Dried thyme
 FOR THE MARINADE/DRESSING---
1 clove Garlic Peeled & chopped
1/2 c Chicken stock skim off fat
1 md Red bell pepper trimmed into strips
2 ts lime juice Freshly-squeezed
2 tb Reduced-sodium soy sauce
1/4 c fresh chives Snipped
1 c mushrooms Chopped
1 tb Dijon-style mustard
2 tb Rice wine vinegar
1/3 c shallot Chopped
2 c Broccoli florets
1 lg Leek white part only, trimmed into 1" half rounds
2 ts Honey
8 oz Chicken breast boneless
8 oz spinach fettucine, dry
1/8 ts Crushed red pepper flakes
1 md Yellow squash trimmed, julienned

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     :

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Nutrition

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Serving Size: 1 Serving (419g)
Recipe Makes: 4

Calories: 378
Calories from Fat: 71 (19%)

Amt Per Serving		% DV

	Total Fat 7.9g	11 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.7g
Cholesterol 78.5mg		24 %
Sodium 1211.7mg		42 %
Potassium 951.9mg		25 %
Total Carbohydrate 51.4g		15 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 47.7g
Protein 25.7g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 378

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