Spinach Fettucini with Ginger Chicken
Try this succulent dish that brings a variety of different flavors to your dinner table.
Yield
4 servingsPrep
60 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
shallots
chopped, 2 large |
*
|
| 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
white, dry |
*
|
| 2 | teaspoons |
honey
|
|
| 3 | tablespoons |
ginger
fresh, grated |
|
| 8 | ounces |
chicken
boneless and skinless |
|
| 8 | ounces |
pasta, spinach fettuccine
dried |
*
|
| ½ | cup |
chicken broth
|
|
| 1 | medium |
yellow summer squash
trimmed |
|
| 1 | medium |
sweet red bell peppers
trimmed |
|
| 1 | large |
leeks
white part only |
*
|
| 2 | cups |
broccoli florets
1 bundle |
|
| 1 | cup |
mushrooms
chopped |
*
|
| 14 | cup |
chives
freshly snipped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
shallots
chopped, 2 large |
*
|
| 1 | clove |
garlic
chopped |
|
| 0.6 | ml |
red pepper flakes
crushed |
|
| 5 | ml |
thyme
dried |
*
|
| 1E+1 | ml |
limes
juice, freshly squeezed |
*
|
| 15 | ml |
prepared mustard
dijon-style |
|
| 3E+1 | ml |
soy sauce, tamari
reduced-sodium |
|
| 3E+1 | ml |
vinegar
rice wine |
|
| 59 | ml |
wine
white, dry |
*
|
| 1E+1 | ml |
honey
|
|
| 45 | ml |
ginger
fresh, grated |
|
| 231.2 | ml/g |
chicken
boneless and skinless |
|
| 231.2 | ml/g |
pasta, spinach fettuccine
dried |
*
|
| 118 | ml |
chicken broth
|
|
| 1 | medium |
yellow summer squash
trimmed |
|
| 1 | medium |
sweet red bell peppers
trimmed |
|
| 1 | large |
leeks
white part only |
*
|
| 473 | ml |
broccoli florets
1 bundle |
|
| 237 | ml |
mushrooms
chopped |
*
|
| 3.3 | l |
chives
freshly 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 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.
