spinach fettucini with ginger chicken
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yield
4 serving(s)
Ingredients For spinach fettucini with ginger chicken
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cshallots, chopped
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3 Tbspginger, finely grated
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2 tsphoney
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1/4 cwhite wine, dry
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2 Tbsprice vinegar
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2 Tbspsoy sauce
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1 Tbspdijon mustard
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2 tsplime juice
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1 tspdried thyme
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1/3 tspred pepper flakes
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1garlic clove, chopped
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chives, fresh/chopped
How To Make spinach fettucini with ginger chicken
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1Preheat oven to 350 degrees.
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2Put all the marinade/dressing ingredients in a blender and mix thoroughly as low speed.
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3Place the chicken in a shallow baking dish. Pour half of the mixture from the blender over the poultry, reserving the remainder.
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4Cover and refrigerate the chicken for 20 minutes.
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5While the chicken is marinating, bring a large pot of water to a boil over high heat.
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6Add the fettucini and cook for 8 to 12 minutes to desired doneness.
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7In the meantime, remove chicken from the refrigerator.
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8Uncover the baking dish and transfer it to the oven.
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9Bake for about 15 minutes until the meat is no longer pink and the juices run clear.
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10When the pasta is cooked, remove the pot from the heat.
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11Drain the fettucini and return it to the pot.
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12Stir in the chicken stock and keep the mixture warm over the lowest heat setting.
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13Pour the cooking juices from the chicken into a saute pan.
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14Add the squash, bell pepper, leek, broccoli and mushrooms.
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15Saute for about 3 minutes, just until the vegetables begin to wilt.
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16Transfer the pasta to a warm serving bowl, along with the vegetables.
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17Shred the chicken on top.
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18Add the reserved dressing and toss.
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19Garnish with snipped chives.
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