CHICKEN:

6 to 8 split, boneless, skinless chicken breasts
1/2 c. white wine (jug wine okay)
1/3 c. Dijon mustard
1/2 c. stadium mustard

Combine wine and mustards, blending well. Marinate chicken for 1 to 2 hours. Grill chicken on gas grill (broiler okay) until tender, turning every 2 to 3 minutes. Brush chicken with wine mixture before turning first time.

PASTA:

1/2 c. pine nuts (look for in produce section, hard to find)
1 stick butter (or "I Can't Believe Its Butter")
8 Nebb Angel Hair Pasta
1 tsp. lemon pepper
3/4 c. fresh grated Parmesan cheese

Melt butter in skillet and saute pine nuts until lightly browned. Cook pasta and place in skillet with butter mixture. Sprinkle with lemon pepper and Parmesan and toss well. Parmesan will melt. Serve with your favorite white wine.