6 chicken breast halves
1 (8 oz.) bottle dijon dressing, fat free
1 1/2 c. heavy cream
4 tbsp. butter, may use low fat
1 tsp. minced garlic
1 lb. fettuccine, cooked al dente
1 1/2 c. Parmesan cheese

Marinate chicken in dressing overnight drain and discard dressing. Grill chicken until done but do not overcook, chicken will get tough. Slice into strips.

Melt butter, add cream and garlic. Put pasta in bowl. Toss with sauce, sliced chicken and cheese, salt and pepper, to taste. Pass more cheese.