1. Cook ricatoni per directions and set aside. Cook chicken breasts medium heat in olive oil, salt and pepper until done (keep tender), remove and keep warm. Add wine (½ cup?) to oil and simmer (medium low) for a few minutes and add 1/3 of cheese (2 or 3 oz) and melt to make sauce. Drain ricatoni and add to sauce and stir to coat all of the pasta.