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    You are in: Home / Recipes / Chili-Rubbed Chicken, Corn Fettuccine, Lemon Ranch Sauce #RSC Recipe
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    Chili-Rubbed Chicken, Corn Fettuccine, Lemon Ranch Sauce #RSC

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    12 mins

    15 mins

    JulieDM41's Note:

    Ready, Set, Cook! Hidden Valley Contest Entry. Spice-rubbed chicken tenders over fettuccine with roasted corn, crispy shallots, green chilies & black beans in a lemon ranch sauce.

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    Serves: 4



    Units: US | Metric


    1. 1
      Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain, do not rinse & return to pot. Keep warm. Heat 2 tablespoons butter in a large nonstick skillet and sauté corn and shallots until corn is toasted and shallots are crispy, 3 to 4 minutes. Add to pasta.
    2. 2
      Combine chili powder, salt and cayenne and toss with chicken tenders. Heat remaining butter in same skillet and sauté chicken until golden brown and cooked through, turning once, 3 to 5 minutes. Add to pasta. Add ranch dressing to skillet with the chilies and black beans. Cook until heated through. Stir in the lemon juice and zest. Toss with pasta.

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    Nutritional Facts for Chili-Rubbed Chicken, Corn Fettuccine, Lemon Ranch Sauce #RSC

    Serving Size: 1 (487 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 985.9
    Calories from Fat 490
    Total Fat 54.5 g
    Saturated Fat 16.9 g
    Cholesterol 200.5 mg
    Sodium 1483.4 mg
    Total Carbohydrate 86.8 g
    Dietary Fiber 8.5 g
    Sugars 3.5 g
    Protein 42.3 g

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