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

Name: Chili-Rubbed Chicken, Corn Fettuccine, Lemon Ranch Sauce #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces refrigerated fresh fettuccine; 6 tablespoons butter, divided; 1 cup frozen whole kernel corn, thawed & drained; ½ cup coarsely chopped shallot; 2 tablespoons chili powder; ½ teaspoon kosher salt; ½ teaspoon cayenne pepper; 1 lb chicken breast tenders; 1 cup Hidden Valley Original Ranch Dressing; 1 (4 ounce) canchopped green chilies; 1 cup canned black beans, rinsed & drained; 3 tablespoons fresh lemon juice; 1 teaspoon grated lemon zest

Servings: persons

12 ounces refrigerated fresh fettuccine
6 tablespoons butter, divided
1 cup frozen whole kernel corn, thawed & drained
½ cup coarsely chopped shallot
2 tablespoons chili powder
½ teaspoon kosher salt
½ teaspoon cayenne pepper
1 lb chicken breast tenders
1 cup Hidden Valley Original Ranch Dressing
1 (4 ounce) canchopped green chilies
1 cup canned black beans, rinsed & drained
3 tablespoons fresh lemon juice
1 teaspoon grated lemon zest

1
Bring a large pot of salted water to a boil.
2
Cook fettuccine according to package directions until al dente.
3
Drain, do not rinse & return to pot.
4
Keep warm.
5
Heat 2 tablespoons butter in a large nonstick skillet and saute corn and shallots until corn is toasted and shallots are crispy, 3 to 4 minutes.
6
Add to pasta.
7
Combine chili powder, salt and cayenne and toss with chicken tenders.
8
Heat remaining butter in same skillet and saute chicken until golden brown and cooked through, turning once, 3 to 5 minutes.
9
Add to pasta.
10
Add ranch dressing to skillet with the chilies and black beans.
11
Cook until heated through.
12
Stir in the lemon juice and zest.
13
Toss with pasta.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces refrigerated fresh fettuccine, 6 tablespoons butter, divided, 1 cup frozen whole kernel corn, thawed & drained, ½ cup coarsely chopped shallot, and more.

Yes, Chili-Rubbed Chicken, Corn Fettuccine, Lemon Ranch Sauce #RSC falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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