Spinach Fettucini with Ginger Chicken
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4
Ingredients
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cshallots, chopped
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1garlic clove, chopped
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1/3 tspred pepper flakes
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1 tspdried thyme
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2 tsplime juice
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1 Tbspdijon mustard
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2 Tbspsoy sauce
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2 Tbsprice vinegar
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1/4 cwhite wine, dry
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2 tsphoney
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3 Tbspginger, finely grated
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·chives, fresh/chopped
How to Make Spinach Fettucini with Ginger Chicken
- Preheat oven to 350 degrees.
- Put all the marinade/dressing ingredients in a blender and mix thoroughly as 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 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 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 saute pan.
- Add the squash, bell pepper, leek, broccoli and mushrooms.
- Saute 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 snipped chives.
About Spinach Fettucini with Ginger Chicken
Other Tag: Quick & Easy
