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

In small bowl, whisk together salad 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 any browned bits from bottom of skillet, about 5 minutes. Whisk in dressing mixture; blend well. Serve chicken with sauce over pasta; sprinkle with parsley.