Spinach Fettuccine With Ginger Chicken

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Servings: 3 cups Difficulty: Advanced
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A vibrant dish featuring tender ginger-marinated chicken, spinach fettuccine, and crisp vegetables in a savory lime-soy glaze.
Spinach Fettucine With Ginger Chicken recipe image
Spinach Fettucine With Ginger Chicken recipe image
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Spinach Fettuccine With Ginger Chicken

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 3 cups Calories: 450
Dietary:
V Vegan

Description

This vibrant Spinach Fettuccine with Ginger Chicken is a quick, flavorful weeknight dinner that balances earthy greens with zesty aromatics. The chicken breast is marinated in a blend of ginger, lime, and soy sauce, ensuring every bite is packed with savory depth and a hint of heat from red pepper flakes. The spinach-infused fettuccine serves as a nutritious base, tossing beautifully with sautéed broccoli, bell peppers, and leeks. Finished with a bright, tangy dressing, this dish offers a perfect harmony of textures and tastes.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. In a blender, combine the chopped shallots, grated fresh ginger, garlic, crushed red pepper flakes, dried thyme, lime juice, Dijon mustard, soy sauce, rice wine vinegar, dry white wine, honey, and 1/3 cup oil. Blend on low speed until thoroughly mixed.
  3. Place chicken breasts in a shallow baking dish. Pour half of the blended dressing over the chicken, ensuring it is well coated. Reserve the remaining dressing.
  4. Cover the chicken and refrigerate for 20 minutes to marinate.
  5. While the chicken marinates, bring a large pot of salted water to a boil over high heat. Add the spinach fettuccine and cook for 8 to 12 minutes, or until al dente.
  6. Remove the chicken from the refrigerator and transfer the baking dish to the preheated oven. Bake for 15 minutes, or until the chicken is no longer pink and juices run clear.
  7. When the pasta is done, drain it and return it to the pot. Stir in the chicken stock and keep warm over low heat.
  8. Pour the cooking juices from the chicken baking dish into a large sauté pan. Add the oil if needed to prevent sticking.
  9. Add the yellow squash, red bell pepper, leeks, broccoli, and mushrooms to the sauté pan. Sauté for about 3 minutes, or until the vegetables begin to wilt but remain crisp-tender.
  10. Transfer the warm pasta to a large serving bowl. Add the sautéed vegetables.
  11. Shred the baked chicken into bite-sized pieces and place on top of the pasta and vegetables.
  12. Pour the reserved dressing over the dish and toss everything together until evenly coated.
  13. Garnish with snipped fresh chives before serving.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 4g20%
Cholesterol 85mg29%
Sodium 450mg19%
Total Carbohydrate 35g12%
Dietary Fiber 3g12%
Sugars 5g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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