Just when I thought I had nothing to blog about today, Wendell goes and makes a new dish! This pasta dish calls for ranch dressing and mustard! Different yah!
12 ounces of linguine 1 c. ranch dressing 1/3 c. Dijon mustard 8 boneless chicken breasts, sliced 1/2 c. butter 1/3 c. white wine 8 mushrooms, sliced
Cook linguine according to package directions. Drain. Pour into oiled baking dish. Stir together dressing and mustard, set aside.
Saute chicken and mushrooms in butter. Transfer cooked chicken/mushroom to bed of linguine. Add wine to skillet; cook until reduced to desired consistency. Drizzle over chicken. Pour the reserved dressing/mustard mixture over chicken.
Bake at 425 degrees for 10 minutes or until dressing forms a golden brown crust.