Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----for the marinade/dressing-----
     1/3  cup           chopped shallot -- (2 large)
   1                    garlic clove -- crushed
     1/8  teaspoon      crushed red pepper flakes
   1      teaspoon      dried thyme
   2      teaspoons     freshly squeezed lime juice
   1      tablespoon    dijon-style mustard
   2      tablespoons   reduced-sodium soy sauce
   2      tablespoons   rice wine vinegar
     1/4  cup           dry white wine
   2      teaspoons     honey
   3      tablespoons   grated fresh ginger
   8      ounces        chicken breast -- boneless
   8      ounces        dried spinach fettucine
     1/2  cup           chicken stock -- fat skim off
   1      medium        yellow squash -- trimmed
                        cut into matchsticks
   1      medium        red bell pepper -- trimmed and
                        into strips
   1      large         leek -- white part only,
                        -- trim
                        into 1" half rounds
   2      cups          broccoli florets -1 bundle
   1      cup           chopped mushrooms
     1/4  cup           snipped fresh chives

Preparation:

Preheat oven to 350F. 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 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. Source: IN THE KITCHEN WITH ROSIE by Rosie Daley