Spinach Fettucine With Ginger Chicken-Daley

Chicken Recipes 'To-Go'

Chicken And Broccoli Recipes

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Ingredients:

1 for the marinade/dressing---
1/3 cup chopped shallot (2 large)
1 garlic clove --
1 peeled&chopped
1/8 tsp crushed red pepper flakes
1 tsp dried thyme
2 tsp freshly squeezed lime juice
1 tbsp dijon-style mustard
2 tbsp reduced-sodium soy sauce
2 tbsp rice wine vinegar
1/4 cup dry white wine
2 tsp honey
3 tbsp grated fresh ginger
8 oz chicken breast -- boneless
8 oz dried spinach fettucine
1/2 cup chicken stock -- fat skim
1 off
1 medium yellow squash -- trimmed
1 cut into matchsticks
1 medium red bell pepper -- trimmed
1 into strips
1 large leek, white part only --
1 trim
1 into 1 half rounds
2 cup broccoli florets -1 bundle
1 cup chopped mushrooms
1/4 cup snipped fresh chives

Instructions:

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

Recipe By :

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

Fables "The Milkmaid and her Pail" "Don't count your chickens before they are hatched." - Aesop