• 12 oz. uncooked fettuccine or egg noodles
• 1 C. Hidden Valley Original Ranch Dressing
• 1/3 C. Dijon mustard
• 8 boneless, skinless, chicken breast halves, pounded thin
• 1/2 C. butter
• 1/3 C. dry white wine

Cook fettuccine according to package directions; drain. Preheat oven to 425 degrees. Stir together dressing and mustard; set aside. Pour fettuccine into oiled baking dish. Sauté chicken in butter in a large skillet until no longer pink in center. Transfer cooked chicken to the bed of fettuccine. Add wine to the skillet; cook until reduced to desired consistency. Drizzle over chicken. Pour the reduced dressing mixture over the chicken. Bake at 425 degrees for about 10 minutes, or until dressing forms a golden brown crust.