| | FOR THE MARINADE/DRESSING--- |
| 1/3 | c | Chopped shallot (2 large) |
| 1 | | Garlic clove -- |
| | Peeled&chopped |
| 1/8 | ts | Crushed red pepper flakes |
| 1 | ts | 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 |
