Amount
Ingredient
Preparation



1/3
cup
shallots

chopped



1
each
garlic

clove, chopped



1/8
teaspoon
hot pepper flakes

crushed



1
teaspoon
thyme leaves

dried



2
teaspoons
lime

juice, freshly squeezed



1
tablespoon
mustard

dijon-style



2
tablespoons
soy sauce

reduced-sodium



2
tablespoons
vinegar

rice wine



1/4
cup
wine

dry, white



2
teaspoons
honey





3
tablespoons
ginger

fresh, grated



8
ounces
chicken

breast, boneless, skinless



8
ounces
pasta, spinach fettucine

dried



1/2
cup
stock

chicken, fat skimmed off



1
each
squash

yellow, trimmed, cut into matchsticks



1
each
sweet bell pepper

red, trimmed, cut into strips



1
each
leek

white part only, trimmed, cut into 1 inch half rounds



2
cups
broccoli

florets



1
cup
mushrooms

chopped



1/4
cup
chives

fresh, snipped

 Preheat oven to 35 degrees.  Put all the marinade/dressing ingredients 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 2 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