*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         FOR THE MARINADE/DRESSING---
      1/3   c            Chopped shallot (2 large)
    1                    Garlic clove --
      1/8   ts           Crushed red pepper flakes
    1       t            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
    1       md           Yellow squash -- trimmed
                         Cut into matchsticks
    1       md           Red bell pepper -- trimmed
                         Into strips
    1       lg           Leek, white part only --
                         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
   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
   Fat per servingÿ9 grams      Calories per serving99
   Recipe By     :
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