CRAZYCOOKER
New member
Ingredients
1 cup
Hidden Valley® The Original Ranch® Old-Fashioned Buttermilk Ranch Dressing
1 package/12 oz.
Fettuccine or egg noodles, dry
1/3 cup
Dijon mustard
8
Boneless, skinless chicken breast halves, pounded thin
1/2 cup
Butter
1/3 cup
Dry white wine
Preparation
Prep Time: 25 min.
Cook Time: 25 min.
Bake Time: 10 min.
Cook fettuccine according to package directions; drain. Preheat oven to 425°F. Stir together dressing and mustard; set aside. Pour fettuccine into oiled baking dish. Sauté chicken in butter in a large skillet. Transfer cooked chicken to the bed of fettuccine. Add wine to the skillet; cook to reduce to desired consistency. Drizzle over chicken. Pour the reserved dressing mixture over the chicken. Bake at 425°F. about 10 minutes, or until dressing forms a golden brown crust.
Makes 8 servings.
1 cup
Hidden Valley® The Original Ranch® Old-Fashioned Buttermilk Ranch Dressing
1 package/12 oz.
Fettuccine or egg noodles, dry
1/3 cup
Dijon mustard
8
Boneless, skinless chicken breast halves, pounded thin
1/2 cup
Butter
1/3 cup
Dry white wine
Preparation
Prep Time: 25 min.
Cook Time: 25 min.
Bake Time: 10 min.
Cook fettuccine according to package directions; drain. Preheat oven to 425°F. Stir together dressing and mustard; set aside. Pour fettuccine into oiled baking dish. Sauté chicken in butter in a large skillet. Transfer cooked chicken to the bed of fettuccine. Add wine to the skillet; cook to reduce to desired consistency. Drizzle over chicken. Pour the reserved dressing mixture over the chicken. Bake at 425°F. about 10 minutes, or until dressing forms a golden brown crust.
Makes 8 servings.
