How To make Spinach Fettucine with Ginger Chicken

Ingredients
 
 

FOR THE MARINADE/DRESSING:

1/3
cup
shallots, chopped
1
each
garlic, clove, chopped
1/8
teaspoon
red pepper flakes, crushed
1
teaspoon
thyme, dried
2
teaspoon
lime, juice, freshly squeezed
1
tablespoon
mustard, dijon-style
2
tablespoon
soy sauce, reduced-sodium
2
tablespoon
vinegar, rice wine
1/4
cup
wine, dry, white
2
teaspoon
honey
3
tablespoon
ginger, fresh, grated
 
 
----------
8
oz
chicken, breast, boneless, skinless
8
oz
spinach fettucine, dried
1/2
cup
stock, chicken, fat skimmed off
1
each
squash, yellow, trimmed, cut into matchsticks
1
each
bell pepper, red, trimmed, cut into strips
1
each
leek, white part only, trimmed, cut into 1 inch half rounds
2
cup
broccoli, florets
1
cup
mushrooms, chopped
1/4
cup
chives, fresh, snipped

Directions:
Preheat oven to 350 degrees. Put all the marinade/dressing ingredients in a blender and mix thoroughly at 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 boil over high heat. Add the fettucini and cook for 8 to 12 minutes, to desired doneness.
In the meantime, remove the chicken from the refrigerator. Uncover the baking dish and transfer it to the oven. Bake for 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 the snipped chives.