1 c. prepared HIDDEN VALLEY® Ranch salad dressing
1/3 c. Dijon style mustard
4 whole chicken breasts, halved, skinned, boned and pounded thin
1/2 c. butter
1/3 c. dry white wine
10 oz. angel hair pasta, cooked, drained
Chopped parsley

In small bowl, whisk together dressing and mustard; set aside. In medium skillet, saute chicken in butter until browned, transfer to dish, keep warm. Pour wine into skillet; cook over medium high heat, scraping up browned bits, cook about 5 minutes. Whisk in dressing mixture. Blend well. Serve chicken over pasta. Cover with dressing mixture. Sprinkle with parsley.