Chicken Breasts with Angel Hair Pasta

By McLean

Ingredients

• 1/2 cup butter
• 1 package (9 oz.) fresh, angel hair pasta cooked, drained
• 1 cup Original Ranch mix
• 1/3 cup Dijon-style mustard
• 1/3 cup dry white wine
• 2 1/2 tablespoons parsley freshly chopped
• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness

Preparation

Step 1

In a small bowl, whisk together salad dressing and mustard and set aside.

In medium skillet, melt the butter until bubbly, add the chicken and sauté for 5 to 7 minutes on each side or until golden and juices run clear. Transfer the chicken to a plate.

Add the wine to the skillet and scrap up any brown bits with a spatula, continue to cook for about 4 minutes or until wine has reduced slightly. Whisk the dressing into the wine and stir until bubbly and smooth.

Pour sauce over the chicken and serve.