Shaker Tavern Dijonnaise Ranch Chicken and Pasta
"Shaker Tavern is the hotel built in Logan Co., Kentucky near the Shaker settlement here. When the Shakers were here in Kentucky, they ran the tavern as a moneymaking establishment. Their cuisine was top notch. This dish is still served at the tavern and is absolutely over the top."
photo by Linajjac
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 1⁄2 cups ranch salad dressing
- 1⁄2 cup butter
- 1 teaspoon Dijon mustard (I use Grey Poupon)
- 1⁄3 cup white wine
- 4 chicken breasts
- 10 ounces pasta, cooked and drained
- 1 dash garlic powder
- 1 dash black pepper
- grated parmesan cheese
directions
- Mix the ranch dressing and mustard; set aside.
- Pound the chicken evenly and cut into strips. Toss on garlic and pepper to taste. Saute chicken in the butter until brown and cooked through.
- Add the wine. Stir and cook over medium heat for 5 minutes. Stir in ranch and mustard mixture, heating thoroughly.
- Stir in the pasta. Serve with a sprinkling of the Parmesan cheese on top.
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Reviews
-
Utterly deelish! -
Ok, I usually don't write reviews but I had to for this. I use these sites all the time and the recipes are always good. I follow them step by step and they turn out great every time!! This has to be the worse recipe I have ever made in my 14 years of cooking for my family "OK, maybe one other that was just as bad". Too much ranch, just, not tasty at all. So, I give this zero stars. -
Better than I thought it would be. :) -
I am unsure if Ranch dressing in Australia is different to the US kind as our pasta dish was almost vinegary (if that is a word). A great idea and very easy, but not something I'd make again. -
This is a quick and easy meal. I reduced the butter to about 2 tablespoons. I used a powdered Ranch dressing mix and blended it with sour cream and milk. The resulting pasta sauce was nice and creamy (not greasy). I also increased the Dijon mustard and suggested by other reviewers to about 1 tablespoon.I like the suggestion to add broccoli florets and will be sure to add in the future.
see 15 more reviews
Tweaks
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Very good dish. I used already cooked cubed chicken that I had in the freezer, which made the prep quick and easy. I used a crushed clove of garlic instead of the garlic powder, and added a lot more than a "dash" of black pepper.
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Wonderfully fast and easy! The only change I made was to use 1 minced garlic clove instead of the garlic powder- didnt have any. This made a fantastic meal! Thank you Amy! -
This really is a wonderful recipe. When I looked at the ingredients I just could not see this dish being served in a restaurant... now that I have made it, I know it could be! I used Vermouth instead of white wine and that was the only adjustment I made. This is a fabulous recipe for those nights that you just don't have the time to go all out for dinner! Thanks Amy!!! I WILL be making this again!
RECIPE SUBMITTED BY
Redneck Epicurean
United States
If you have happened to stop on this page because you were viewing one of Amy’s (Redneck Epicurean’s) recipes or browsing through members and liked her name, I would like to take the opportunity to introduce to you the most amazing woman I have had the honor of calling “friend.” Amy was a breath of fresh air that poured sunshine onto all around her. Her smile was evident in every forum post as well in her wonderful descriptions of recipes. Amy touched the lives of hundreds upon hundreds of members here at Zaar and her love was felt worldwide. Her “message” was a simple one, live life to the fullest, stay positive, love your loved ones each day, and don’t sweat the small stuff. In fact, Amy was so positive and outgoing that a lot of members did not even realize the seriousness of her illness.
The day Amy passed away was one of the saddest moments here in the Zaar community. Tears all over the world were shed on that day. Unable to attend the funeral and show our love, members sent single red roses tagged with their Zaar name and country along with a single white rose to represent Amy, our beloved Redneck Epicurean.
The outpouring of love from her Zaar family was overwhelming and brought much comfort to her family. This truly is a remarkable place! Luckily, we have Amy’s page to remind us of how special she was. I hope you take a moment or two to read her page and browse through her wonderful recipes, and pick a few to make (she loved reviews!) If you have a question you need answered about one of the recipes, please feel free to ask in the community.
NcMysteryShopper
May 14, 2007: Our community lost a well-loved friend yesterday when Amy passed away. We are all shocked and saddened to lose Amy, and there are several threads for expressing your condolences.
Kathy at Recipezaar
http://www.recipezaar.com/bb/viewtopic.zsp?t=209732
http://www.recipezaar.com/bb/viewtopic.zsp?t=209748
http://redneckepicurean.vox.com/
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Hi Y'all! My name is Amy and I have totally moved in to Recipezaar. It is now my home away from the hospital and I love it. I have become friends with so many great people here, it has been a blessing. It was amazing to me to know that a little bug like me can make such an impact while being disabled. I'm a diabetic who refuses to let health problems get me down. I'm 27, single, and live in a rural area. I am a born-again Christian, a Baptist by denomination, and a great cook by the Grace of God.
I come from a long line of cooks on both sides of the family. Granny was a lunch lady and Mamaw came from a poor family where food was "country" because they raised a garden and their own animals. Mom was a stay-at-home and she raised me and Chris (my DS) to cook so we could catch ourselves a man; neither of us are married at the present time. (If you have a son who is aged between 23-30, please send picture resume to my email address if he is looking for a wife who excels at domestics. j/k)
I love to cook, collect recipes, cookbooks, apple stuff for my kitchen, and Cinderella stuff. I enjoy throwing dinner parties, cooking for Pop and Mom and sometimes Chris, scrapbooking (my second favorite hobby, only to food), and making new friends. I love to hear from people everywhere. There is so much to learn from everything here at Zaar. I love the new design and think the elves do a great job. My dream job is opening my own restaurant, followed by working for Zaar, which I hear is an experience all in itself. Lots of hard work and lots of wonderful rewards.
My favorite chef of all times is Paula Deen and if I had upon gunpoint to choose another mother, it might be her. BUT I am in love with her son Bobby (the single one) and would love to just snatch him up and become the next DEEN daughter-in-law.
A little bit more about my faith...I am a born again Christian. I go to a small country church where the majority of us are family and my family cemetery is on the property. We have "eatin' meetin's" every fifth Sunday, holidays, and every other chance we can get. Sometimes it's full meals and sometimes it's soup and sandwiches. Most of the ladies at my church are good cooks. Everyone knows I've had gourmet training and really expect if I bring something for it to be good, especially since my mom is a great cook too. (See her chocolate pie recipe in my cookbook.) When the Christians all gather in heaven for the Feast that will never end (and let me just say, if you know my situation, you know I have terrible problems with the intestines) I will not have tummy problems, I will eat like there is no tomorrow, and I will be the one adding cinammon to the milk and honey because Jesus knows I love it! If you don't know Jesus as your personal Savior or have more questions about God, Salvation, getting into heaven...just zmail or email me. I'll be glad to share my testimony and what I know. God has blessed my life so much with things that my cup overflows. I am not one of those people that God is all they talk about, but He and my faith are such an important part of my life, I cannot help but share it.
Jill is growing up so fast. She‘s gotten big enough to hop up on the kitchen counters which automatically grants her a spanking with a newspaper. Her favorite things now are boxing with her Poppi (my dad), following Granny anywhere and everywhere she goes, and sneaking under the covers and lying next to me so I can‘t roll over. She‘s getting so big!<img src="http://www.recipezaar.com/members/home/86764/cookin_kitty1_1_1.JPG">
Since my college degree was Home Economics Education with a concentration on cooking, I tend to rate recipes somewhat like a teacher. A recipe that was ultra easy to prepare, delicious, and I ate until I was sick and would feed to anyone will earn you 5 stars. If something was missing, cooking time was off quite a bit, amounts of ingredients were off...just a little something will get you 4 stars. So on and so forth.
My likes/dislikes, pet peeves, etc: Hot food that’s cold, cold food that’s hot. Also, I’ve read several “reviews” by people here who are totally critical to the negative that give the impression that they feel they are the all-knowing authority on the subject. Chances are, they do not know everything about whatever it is they are talking about and their comments make me feel like giving them a swift kick in the hind end. I guess I just feel if you have some kind of positive advice or if are giving negative reviews that have a valid justification, that’s cool. But if you’re just ripping someone to shreds, you’re rude and hateful and I don’t like that.
My favorite recipes tend to be those "family-style" things like comfort food. Of course, I love to try new and different things, but must be VERY careful due to the intestines problem.
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