Rating: 4 stars
61 Ratings
  • 5 star values: 26
  • 4 star values: 13
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 4

Easy and delicious chicken dish. The tangy sauce flavors the whole dish if desired. Serve over angel-hair pasta and a green vegetable (green beans are a good choice).

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.

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  • Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.

  • Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.

  • Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.

  • Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.

Nutrition Facts

723 calories; protein 31.1g; carbohydrates 47.1g; fat 43g; cholesterol 113.7mg; sodium 1521.7mg. Full Nutrition
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