Buttermilk Fettuccine With Chicken Breasts

I saw this on the hidden valley website and hope to try it, it sounds like it will be really good.

• Ready In: 25 mins
• Serves: 8

Ingredients

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

Directions

1. Cook fettuccine according to package directions and drain.
2. Preheat oven to 425°F Stir together dressing and mustard; set aside.
3. Pour fettuccine into oiled baking dish.
4. Sauté chicken in butter in a large skillet.
5. Transfer cooked chicken to the bed of fettuccine.
6. Add wine to the skillet; cook to reduce to desired consistency.
7. Drizzle over chicken.
8. Pour the reserved dressing mixture over the chicken.
9. Bake at 425°F about 10 minutes, or until dressing forms a golden brown crust.