| Spinach Fettucini with Ginger Chicken
FOR THE MARINADE/DRESSING
1/3 cup of Shallot; (2 large), chopped
1 Garlic clove; peeled, chop
1/8 teaspoon of crushed red pepper flakes
1 teaspoon of dried thyme
2 teaspoons of freshly squeezed lime juice
1 tablespoon of Dijon-style mustard
2 tablespoons of reduced-sodium soy sauce
2 tablespoons of rice wine vinegar
1/4 cup of dry white wine
2 teaspoons of honey
3 tablespoons of grated fresh ginger |
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Ginger Chicken
8 ounces of boneless skinless chicken breasts
8 ounces of dried spinach fettucini
1/2 cup of Chicken stock; fat skimmed
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 and cut into 1" rounds
2 cups of Broccoli florets; (1 bundle)
1 cup of mushrooms, chopped
1/4 cup of fresh chives, snipped
Preheat oven to 350ºF. 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 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. Fat per serving = 3.9 Calories per serving = 399 Source: In the Kitchen with Rosie, Oprahs 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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