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Ingredients

1 tablespoon vegetable oil 2 bunches green onions, thinly sliced 1 (2 inch) piece fresh ginger root, thinly sliced 2 cloves garlic, thinly sliced 1 tablespoon white sugar ½ cup soy sauce 3 tablespoons sesame oil 1 (3 pound) whole chicken, boned and cut into pieces 1 (16 ounce) package dry fettuccini pasta

Nutrition Info

532.8 calories carbohydrate: 51.2 g cholesterol: 72.8 mg fat: 21.1 g fiber: 4.2 g protein: 33.3 g saturatedFat: 4.8 g servingSize: - sodium: 982.6 mg sugar: 4 g transFat: : - unsaturatedFat: : -

Heat vegetable oil in a skillet over medium heat. Stir in green onions, ginger, and garlic, and cook 5 minutes, until tender. Stir in sugar and soy sauce until sugar is dissolved. Remove from heat, and mix in sesame oil.
Place chicken pieces in a shallow bowl. Pour marinade over chicken. Cover bowl and marinate chicken 8 hours in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Drain marinade into a pot and bring to a boil, set aside.
Arrange chicken on a baking sheet and bake 45 minutes in the preheated oven, or until juices run clear when chicken is pierced with a knife.
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente, drain. In a large bowl, toss the cooked pasta with the boiled marinade. Top with chicken pieces to serve.

8 servings

This delicious chicken pasta dish is always a big hit when I make it!