Buttermilk Fettuccine With Chicken Breasts |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Ingredients:
1 cup hidden valley original ranch old-fashioned buttermilk dressing |
1 (12 ounce) package dry fettuccine or 1 (12 ounce) package dry egg noodles |
1/3 cup dijon mustard |
8 boneless skinless chicken breast halves, pounded thin |
1/2 cup butter |
1/3 cup dry white wine |
Directions:
1. Cook fettuccine according to package directions and drain.
2. Preheat oven to 425°F Stir together dressing and mustard; set aside.
3. Pour fettuccine into oiled baking dish.
4. Sauté chicken in butter in a large skillet.
5. Transfer cooked chicken to the bed of fettuccine.
6. Add wine to the skillet; cook to reduce to desired consistency.
7. Drizzle over chicken.
8. Pour the reserved dressing mixture over the chicken.
9. Bake at 425°F about 10 minutes, or until dressing forms a golden brown crust.
|
|