| | FOR THE MARINADE/DRESSING |
| 1/3 | c | Shallot; (2 large), chopped |
| 1 | | Garlic clove; peeled, chop |
| 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 | Boneless skinless chicken breast |
| 8 | oz | Dried spinach fettucini |
| 1/2 | c | Chicken stock; fat skimmed off |
| 1 | md | Yellow squash; trimmed and cut into matchsticks |
| 1 | md | Red bell pepper; trimmed and cut into strips |
| 1 | lg | Leek; white part only and cut into 1-inch half rounds |
| 2 | c | Broccoli florets; (1 bundle) |
| 1 | c | Mushrooms; chopped |
| 1/4 | c | Fresh chives; snipped |
