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Best Spinach Fettuccine with Ginger Chicken

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Recipe

Try something different for dinner by using this scrumptious recipe that will have you scooping out seconds!

Yield

4
servings

Prep

20
min

Cook

40
min

Ready

60
min

Ingredients

Amount Measure Ingredient Features
cup shallots
chopped
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1 clove garlic
chopped
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teaspoon red pepper flakes
crushed
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1 teaspoon thyme
dried
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2 teaspoons limes
juice, freshly squeezed
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1 tablespoon prepared mustard
dijon-style
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2 tablespoons soy sauce, tamari
reduced-sodium
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2 tablespoons vinegar
rice wine
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¼ cup wine
dry, white
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2 teaspoons honey
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3 tablespoons ginger
fresh, grated
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8 ounces chicken
breast, boneless, skinless
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8 ounces pasta, spinach fettuccine
dried
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½ cup stock
chicken, fat skimmed off
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1 winter squash
yellow, trimmed, cut into matchsticks
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1 sweet red bell peppers
red, trimmed, cut into strips
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1 leeks
white part only, trimmed, cut into 1 inch half rounds
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2 cups broccoli florets
florets
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1 cup mushrooms
chopped
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¼ cup chives
fresh, snipped
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Ingredients

Amount Measure Ingredient Features
79 ml shallots
chopped
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1 each garlic
chopped
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0.6 ml red pepper flakes
crushed
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5 ml thyme
dried
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10 ml limes
juice, freshly squeezed
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15 ml prepared mustard
dijon-style
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30 ml soy sauce, tamari
reduced-sodium
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30 ml vinegar
rice wine
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59 ml wine
dry, white
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10 ml honey
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45 ml ginger
fresh, grated
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231.2 ml/g chicken
breast, boneless, skinless
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231.2 ml/g pasta, spinach fettuccine
dried
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118 ml stock
chicken, fat skimmed off
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1 each winter squash
yellow, trimmed, cut into matchsticks
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1 each sweet red bell peppers
red, trimmed, cut into strips
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1 each leeks
white part only, trimmed, cut into 1 inch half rounds
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473 ml broccoli florets
florets
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237 ml mushrooms
chopped
* Camera
59 ml chives
fresh, snipped
* Camera

Directions

Preheat oven to 350℉ (180℃). 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 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 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.



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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 12724% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 684mg 28%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 27g
Vitamin A 26% Vitamin C 202%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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