Best Spinach Fettuccine with Ginger Chicken

Name: Best Spinach Fettuccine with Ginger Chicken
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: shallots; garlic; red pepper flakes; thyme; limes; prepared mustard; soy sauce, tamari; vinegar; wine; honey; ginger; chicken; pasta, spinach fettuccine; stock; winter squash; sweet red bell peppers; leeks; broccoli florets; mushrooms; chives

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
⅓	cup	shallots chopped	*
1	clove	garlic chopped
⅛	teaspoon	red pepper flakes crushed	*
1	teaspoon	thyme dried	*
2	teaspoons	limes juice, freshly squeezed	*
1	tablespoon	prepared mustard dijon-style
2	tablespoons	soy sauce, tamari reduced-sodium
2	tablespoons	vinegar rice wine
¼	cup	wine dry, white	*
2	teaspoons	honey
3	tablespoons	ginger fresh, grated
8	ounces	chicken breast, boneless, skinless
8	ounces	pasta, spinach fettuccine dried	*
½	cup	stock chicken, fat skimmed off
1		winter squash yellow, trimmed, cut into matchsticks	*
1		sweet red bell peppers red, trimmed, cut into strips	*
1		leeks white part only, trimmed, cut into 1 inch half rounds	*
2	cups	broccoli florets florets
1	cup	mushrooms chopped	*
¼	cup	chives fresh, snipped	*

Ingredients

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

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.