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

white, dry



2
teaspoons
honey





3
tablespoons
ginger

fresh, grated



1
x
chives

fresh, for garnish

 Preheat oven to 35 degrees.  Put all the marinade/dressing ingredients in a blender and mix thoroughly as 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 a boil over high heat.  Add the fettucini and cook for 8 to 12 minutes to desired doneness.

In the meantime, remove chicken from the refrigerator.  Uncover the baking dish and transfer it to the oven.  Bake for about 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 snipped chives.
 
Serves 4. 

Fat per serving = 3.9 grams
Calories per serving = 399