Chili-Rubbed Chicken, Corn Fettuccine, Lemon Ranch Sauce #RSC
- Ready In:
- 27mins
- Ingredients:
- 13
- Yields:
-
2 cups
- Serves:
- 4
ingredients
- 340.19 g refrigerated fresh fettuccine
- 88.74 ml butter, divided
- 236.59 ml frozen whole kernel corn, thawed & drained
- 118.29 ml coarsely chopped shallot
- 29.58 ml chili powder
- 2.46 ml kosher salt
- 2.46 ml cayenne pepper
- 453.59 g chicken breast tenders
- 236.59 ml Hidden Valley® Original Ranch® Dressing
- 113.39 g can chopped green chilies
- 236.59 ml canned black beans, rinsed & drained
- 44.37 ml fresh lemon juice
- 4.92 ml grated lemon zest
directions
- 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.
- 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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