Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------FOR THE MARINADE/DRESSING----------------------
1/3 c Chopped shallot (2 large)
1 Garlic clove, peeledchopped
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
-skinless
8 oz Dried spinach fettucine
1/2 c Chicken stock, fat skim off
1 md Yellow squash, trimmed
-and cut into matchsticks
1 md Red bell pepper, trimmed
-cut into strips
1 lg Leek, white part only, trim
-cut 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.

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