Title: Spinach fettucine with ginger chicken-daley
 Categories: Pasta, Chicken
      Yield: 4 Servings
 
           FOR THE MARINADE/DRESSING---
    1/3 c  Chopped shallot (2 large)
      1    Garlic clove --
           Peeled&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
      8 oz Chicken breast -- boneless
      8 oz Dried spinach fettucine
    1/2 c  Chicken stock -- fat skim
           Off
      1 md Yellow squash -- trimmed
           Cut into matchsticks
      1 md Red bell pepper -- trimmed
           Into strips
      1 lg Leek, white part only --
           Trim
           Into 1" half rounds
      2 c  Broccoli florets -1 bundle
      1 c  Chopped mushrooms
    1/4 c  Snipped fresh chives
 
  Preheat oven to 350 degrees.
  
  Put all the marinade/dressing ingredients (these are the ones that
  being with the chopped shallot and end with the grated fresh ginger)
  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.
  
  Fat per serving=3.9 grams      Calories per serving=399 IN THE
  KITCHEN WITH ROSIE  by  Rosie Daley