Buttermilk Fettuccine With Chicken Breasts - cooking recipe

Ingredients

1 cup hidden valley original ranch old-fashioned buttermilk dressing
1 (12 ounce) package dry fettuccine or (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

Preparation

Cook fettuccine according to package directions and drain.
Preheat oven to 425\u00b0F 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\u00b0F about 10 minutes, or until dressing forms a golden brown crust.