Ingredients:
1 cup hidden valley original ranch old-fashioned buttermilk dressing
1 (12 ounce) packages dry fettuccine or 1 (12 ounce) packages 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:
Cook fettuccine according to package directions and drain.
Preheat oven to 425 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 F about 10 minutes, or until dressing forms a golden brown crust.
Servings: 8
Time preparation: 5 min.
Time total: 25 min.