MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Spinach Fettucini With Ginger Chicken
 Categories: Polkadot, Lisa, Chicken, Rice/pasta
      Yield: 4 Servings
 
MMMMM-----------------FOR THE MARINADE/DRESSING----------------------
    1/3 c  Chopped shallot
           -(2 large shallots)
      1 cl Garlic, peeled and chopped
    1/8 ts Crushed red pepper flakes
      1 ts Dried thyme
      2 ts Freshly squeezed lime
           -juice
      1 tb Dijon-style mustard
      2 tb Reduced-sodium soy-sauce
      2 tb Rice wine vinegar
    1/4 c  Dry white wine
      2 ts Honey
      3 tb Grated fresh ginger

MMMMM-----------------------GINGER CHICKEN----------------------------
      8 oz Boneless,
           -skinless chicken breast
      8 oz Dried spinach fettucini
    1/2 c  Chicken stock,
           -fat skimmed off
      1 md Yellow squash,
           -trimmed and cut into
           -matchsticks
      1 md Red bell pepper,
           -trimmed and cut into
           -strips
      1 lg Leek, white part only,
           -trimmed and cut in 1-inch
           -half rounds
      2 c  Broccoli florets (1
           -bundle)
      1 c  Chopped mushrooms
    1/2 c  Snipped fresh chives
 
  Preheat oven to 350 degrees F.
  
  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.
  
  Fat per serving = 3.9 g. Calories per serving = 399.
  
  From "In the Kitchen With Rosie - Oprah's Favorite Recipes"
  by Rosie Daley
  
  * The Polka Dot Palace BBS 1-201-822-3627.  Posted by LISA
 
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