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

Ingredients

• 12 ounces refrigerated fresh fettuccine
• 6 tablespoons butter
• divided
• 1 cup frozen whole kernel corn
• thawed & drained
• 12 cup coarsely chopped shallot
• 2 tablespoons chili powder
• 12 teaspoon kosher salt
• 12 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

Instructions

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.