4 boneless chicken breasts
1 cup of Lite Ranch dressing
1/3 cup of Dijon mustard
1/2 cup of Extra Virgin Olive Oil
1/3 cup of dry white wine (optional)
Whole wheat thin spaghetti pasta noodles
Whisk together lite Ranch dressing and mustard. Set aside.
Cut chicken in cubes. Saute chicken in olive oil until brown. Remove chicken from skillet but keep the remaining cooked olive oil in place. Pour wine into skillet and simmer on medium high for one minute. Whisk in Ranch and dijon mustard mixture. Blend well.
Cook noodles as suggested.
Place chicken on a bed of noodles and cover chicken with sauce. Stir together. Sprinkle with parsley.
I originally got this recipe from this blog,that I love. I substituted some ingredients to make it a little better on the waist line!