Spinach Fettuccini/ Ginger Chicken

Serves: 4
Time: 00:40

Notes:
Recipe from In the Kitchen with Rosie: Per Serving: Cal 399, Fat 3.9g

Ingredients

Marinade: 1/3c chopped shallot 1 garlic clove, minced 1/8 tsp crushed red pepper 1 tsp dried thyme 2 tsp lime juice 1 tbsp dijon mustard 2 tbsp reduced Na+ soy sauce 2 tbsp rice wine vinegar 1/4c dry wt wine 2 tsp honey 3 tbsp grated ginger Ingredients” 8oz boneless chicken 8 oz spinach fettuccini 1/2c chicken stock 1 med yellow squash cut into matchsticks 1 med red bell pepper cut into matchsticks 1 large leek, white only cut into 1″ rounds 2c broccoli florets 1c chopped mushrooms 1/4c snipped chives

Directions

1. Preheat oven to 350oF. 2. Put marinade into blender and mix 3. Place chicken in 1/2 marinade and refrigerate 20min. 4. Cook fettuccini 5. Bake marinated chicken 15 min until meat is not pink. 6. Drain cooked pasta and return to pot. Stir in chicken stock and keep mixture warm on stove top. 7. Pour juices from chicken into saute pan. Add all veggies and cook until they begin to wilt (about 3 min.) 8. Transfer pasta to warm bowl with veggies and shredded chicken. Add reserved marinade and toss. 9. Garnish with snipped chives.