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spinach fettucini with ginger chicken

yield 4 serving(s)

Ingredients For spinach fettucini with ginger chicken

  • c
    shallots, chopped
  • 3 Tbsp
    ginger, finely grated
  • 2 tsp
    honey
  • 1/4 c
    white wine, dry
  • 2 Tbsp
    rice vinegar
  • 2 Tbsp
    soy sauce
  • 1 Tbsp
    dijon mustard
  • 2 tsp
    lime juice
  • 1 tsp
    dried thyme
  • 1/3 tsp
    red pepper flakes
  • 1
    garlic clove, chopped
  • chives, fresh/chopped

How To Make spinach fettucini with ginger chicken

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

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