Chili-rubbed Chicken, Corn Fettuccine, Lemon Ranch Sauce #rsc

Total Time: 27 mins Preparation Time: 12 mins Cook Time: 15 mins

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

Recipe

• 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.