1 whole chicken breast
1/2 lb. med. shrimp
1/2 lb. fresh spinach
1 lb. fresh mushrooms
12 oz. fettuccine
2 tbsp. white wine
1 tbsp. cornstarch
1 tsp. grated ginger root or 1/4 tsp. ground ginger
Salad oil
3 tbsp. soy sauce

Remove skin and debone chicken breast. Cut into 1/2" thick strips. Shell and devein shrimp. Coarsely slice spinach, cut mushrooms in quarters. Prepare fettuccine as directed. Drain; keep warm.

Meanwhile, in bowl toss chicken, shrimp, wine, cornstarch and ginger and 1/2 teaspoon salt; set aside.

In 2 quart saucepan over high heat in 2 tablespoons oil, heat mushrooms and soy sauce to boiling. Stir occasionally. Reduce heat to low; cover and simmer 5 minutes. In 4 quart saucepan over high heat, in 1/4 cup very hot oil, cook shrimp, chicken mixture 2 minutes. Spoon fettuccine onto platter, top with spinach then shrimp-chicken mixture.