Ginger Chicken With Spinach Fettuccine Recipes

CHICKEN WITH GINGER

Steps:

• Soak ginger in cold water 10 minutes; drain.
• Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
• In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

CHICKEN SPINACH FETTUCCINE ALFREDO

Steps:

• Cook fettuccini in a large pot of salted water, according to package instructions then drain and set aside.
• Thinly slice chicken breast into strips and slice the mushrooms thinly.
• In a large, deep skillet, heat olive oil over medium high heat, add the chicken, salt and spices and cook until light golden and cooked through- about 5-7 minutes.
• Add mushrooms and cook for another 5 minutes.
• Meanwhile, in another non- stick skillet over medium high heat, add milk and flour and a pinch of salt. Whisking constantly to work out any lumps.
• Bring mixture to a boil, whisking frequently- The stirring process will avoid the mixture from sticking to the bottom of pot.
• Reduce heat to low and simmer for another 10 minutes and until the mixture thickens.
• Stir in mozzarella cheese and butter.
• Pour cooked chicken and mushrooms over the alfredo sauce mixture, add spinach into the sauce. Stir lightly.
• Remove sauce pan from heat.
• Taste the sauce and add salt if needed.
• Stir in cooked fettuccine until the sauce evenly coats the noodles.
• Serve hot and enjoy!

CHICKEN FETTUCCINE WITH SPINACH

Steps:

• Melt butter in skillet over medium heat.
• Add onion, basil, garlic and pepper flakes.
• Cook until onion is tender about 7 minutes.
• Add chicken and saute, stirring often (about 15 minutes).
• Mix in uncooked spinach.
• Season with salt and pepper to taste.
• Heat until spinach is heated through.
• Place fettucini in bowl and toss with some of pan dripping.
• Add chicken and toss with parmesan cheese.

SPINACH FETTUCINI WITH GINGER CHICKEN

Steps:

• Preheat oven to 350℉ (180℃). 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 20 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 the 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 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 sauté pan. Add the squash, bell pepper, leek, broccoli, and mushrooms. Sauté 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.

BEST SPINACH FETTUCCINE WITH GINGER CHICKEN

Steps:

• Preheat oven to 350℉ (180℃). 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 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 sauté pan. Add the squash, bell pepper, leek, broccoli and mushrooms. Sauté 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.