Ranch FettuccineNoodles
Ingredients(6)
- 1 package (12 ounces)
fettuccine or egg noodles
- 8
boneless, skinless chicken breast halves, pounded thin
- ½ cup
butter
- 1 cup
cooked peas
- 1 cup
- 1/3 cup
mustard
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(5)
- 1
Cook fettuccine according to package directions.
- 2
While pasta is cooking, sauté tenders in butter for 10–12 minutes, depending on thickness, or until no longer pink in the center and a thermometer reads 165°F.
- 3
Add the peas to the pasta water 1 minute before noodles are done, then drain all together.
- 4
Transfer pasta and peas to serving bowl and stir in ranch dressing and mustard.
- 5
Serve with chicken on top.
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