Boil and salt the pasta water and cook pasta according to the package. Once cooked, drain the pasta and add the ghee and part of the herb mixture.

Season the chicken with salt, pepper, onion, and garlic powder. Set aside.

In a large skillet, add olive oil. Once the pan is nice and hot, add the chicken and sear for 3-5 minutes per side (longer for chicken breasts). Remove cooked chicken and set aside

In the same skillet, add 1/4 cup of white wine and the broth and scrape the chicken bits with a wooden spoon. Cook down the sauce for about 4 minutes.

In a small bowl, add the ranch, mustard, and remaining 1 tbsp white wine. Mix and set aside.

Once the sauce in the skillet is cooked down, add it to the ranch and dijon mix. adjust seasoning to your preference.

Add the pasta to your plate. Top with chicken and add that dijon ranch sauce. Top with remaining fresh herbs. I served mine with a side of steamed asparagus, but you can add whatever greens you prefer.

Enjoy