Spinach Fettucini with Ginger Chicken
red pepper flakes
ginger, finely grated
1Preheat oven to 350 degrees.
2Put all the marinade/dressing ingredients in a blender and mix thoroughly as low speed.
3Place the chicken in a shallow baking dish. Pour half of the mixture from the blender over the poultry, reserving the remainder.
4Cover and refrigerate the chicken for 20 minutes.
5While the chicken is marinating, bring a large pot of water to a boil over high heat.
6Add the fettucini and cook for 8 to 12 minutes to desired doneness.
7In the meantime, remove chicken from the refrigerator.
8Uncover the baking dish and transfer it to the oven.
9Bake for about 15 minutes until the meat is no longer pink and the juices run clear.
10When the pasta is cooked, remove the pot from the heat.
11Drain the fettucini and return it to the pot.
12Stir in the chicken stock and keep the mixture warm over the lowest heat setting.
13Pour the cooking juices from the chicken into a saute pan.
14Add the squash, bell pepper, leek, broccoli and mushrooms.
15Saute for about 3 minutes, just until the vegetables begin to wilt.
16Transfer the pasta to a warm serving bowl, along with the vegetables.
17Shred the chicken on top.
18Add the reserved dressing and toss.
19Garnish with snipped chives.