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

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.

• Ready In: 27 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 12  ounces  refrigerated fresh fettuccine
• 6  tablespoons butter, divided
• 1  cup frozen whole kernel corn, thawed & drained
• 1⁄2 cup  coarsely chopped shallot
• 2  tablespoons chili powder
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon cayenne pepper
• 1  lb  chicken breast tenders
• 1  cup  Hidden Valley® Original Ranch® Dressing
• 1 (4 ounce) can  chopped green chilies
• 1  cup canned black beans, rinsed & drained
• 3  tablespoons fresh lemon juice
• 1  teaspoon  grated lemon zest

Directions

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. 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.