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How To make Spinach Fettucine with Ginger Chicken Daley
FOR THE MARINADE/DRESSING
1/3 c Chopped shallot (2 large)
1 Garlic clove :
Peeled&chopped 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
Off 1 md Yellow squash trimmed
Cut into matchsticks 1 md Red bell pepper :
trimmed
Into strips 1 lg Leek, white part only --
Trim 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. Fat per serving?9 grams Calories per serving99 IN THE KITCHEN WITH ROSIE by Rosie Daley Recipe By :
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Marks & Spencer Food Haul Family of 5 What's For Dinner for 7 Days With M&S Food Meal Plan. We spent £108 this week at M&S. We show you what food we bought at Marks and Spencer and then what meals we made for the week with the food haul.
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How to Cook: How to Cook Spinach 2 min!
How to Cook: How to Cook Spinach 2 min!
Ingredients:
1 pound fresh spinach
1 tsp lemon juice
1 medium fresh garlic, pressed or chopped
1 TBS extra virgin olive oil
salt and cracked black pepper to taste
Optional:
chopped tomato
kalamatta olives
cashews
goat cheese
a few drops soy sauce
Directions:
Chop or press garlic and let it sit for 5 minutes to bring out its health-promoting benefits.
Bring lightly salted water to a rapid boil in a large pot.
Cut stems off spinach leaves and clean well. This can be done easily by leaving spinach bundled and cutting off stems all at once. Rinse spinach leaves very well as they often contain a lot of soil.
Cook spinach in boiling water for 1 minute.
Drain and press out excess water. Toss in rest of ingredients while still hot.
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