Buttermilk Fettuccine with Chicken Breasts
1 cup Hidden Valley Original Ranch Old-Fashioned Buttermilk 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
Cook fettuccine according to package directions; drain.
Preheat oven to 425 degrees F.
Stir together dressing and mustard; set aside.
Pour fettuccine into oiled baking dish.
Saute; 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 degrees F. about 10 minutes or until dressing forms a golden brown crust.
Servings: 8
Source: Hidden Valley
1 cup Hidden Valley Original Ranch Old-Fashioned Buttermilk 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
Cook fettuccine according to package directions; drain.
Preheat oven to 425 degrees F.
Stir together dressing and mustard; set aside.
Pour fettuccine into oiled baking dish.
Saute; 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 degrees F. about 10 minutes or until dressing forms a golden brown crust.
Servings: 8
Source: Hidden Valley
MsgID: 3129753
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Quick Cooking from the Pantry (20)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Quick Cooking from the Pantry (20)
Board: Daily Recipe Swap at Recipelink.com
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