Ginger Chicken With Spinach Fettuccine

Submitted by Kate in Ontario

"This a wonderful low fat dish that I adapted from In The Kitchen With Rosie. The ginger gives it lots of fresh flavor"

 

• Ready In: 1hr 30mins
• Ingredients: 20
• Serves: 4

ingredients

• 1⁄2 lb boneless chicken breast
• 8 ounces spinach fettuccine
• 1⁄2 cup chicken stock
• 1 sweet red pepper, cut into strips
• 1 sweet green pepper, cut into strips
• 1 medium onion, cut into wedges
• 1 cup broccoli floret
• 1 cup cauliflower, cut into bite sized pieces
• 1 cup mushroom, sliced
• 1⁄4 cup snipped fresh chives

• Marinade

• 1⁄3 cup onion, minced
• 1 garlic clove, minced
• red pepper flakes
• 2 teaspoons lime juice
• 1 tablespoon Dijon mustard
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1⁄4 cup dry white wine
• 2 teaspoons honey
• 3 tablespoons grated fresh ginger

directions

1. Combine marinade.
2. Pour*half of it over chicken in a shallow dish and refrigerate for 20 minute.
3. Preheat oven to 350.
4. Cook chicken in shallow baking dish for 15 minutes or until done-keep warm.
5. Cook pasta in a large pot of boiling water until done.
6. Drain pasta and return to pot.
7. Stir chicken stock into pasta and keep warm over low heat.
8. Pour the cooking juices from the chicken into a saute pan and add vegetables.
9. Saute until soft- about 3 minutes.
10. Transfer pasta to a warm platter along with veggies.
11. Place chicken sliced into med.
12. sized pieces on top of pasta.
13. Add reserved marinade and toss.
14. Garnish with fresh chives.

Reviews

[Kikimony]

What a wonderful recipe! I marinated the chicken for the whole day. I only used a little of red pepper flakes. This was wonderful! I usually double sauces but found no need to here. I look forward to the leftovers!