Recipe - Stuffed Chicken Breasts With Pasta

Three fourths cup Swiss cheese; shredded
One half cup Ricotta cheese
1 tablespoon Thyme; fresh
1/8 teaspoon Cracked black pepper
6 Chicken breasts
2 teaspoon Butter
Three fourths pound Tomato fettuccine; fresh
1/3 cup Brandy
1 cup Chicken broth
2 tablespoon Tomato paste
2 tablespoon Chives; chopped

Stuffed chicken breasts, oozing with cheese, are placed atop swirls of
pasta.

Note: if desired, use One half pound dried pasta instead of fresh. If not using
brandy, increase chicken broth to 1 1/3 cup. Use boneless, skinless
c1;0chicken breasts.

In small bowl, fold together Swiss and ricotta cheeses, thyme and cracked
black pepper. Place a chicken breast on flat surface. Cut a 2One half inch
horizontal slit into side of chicken breast to form a pocket. Repeat
procedure with remaining breasts. Stuff each pocket with 2 tbsp cheese
mixture. Season with salt and pepper to taste.

Bring water to boil for pasta. In medium skillet over mediumhigh heat,
melt butter. (If using dried pasta, add to boiling water now and cook until
tender.) Add chicken to skillet and cook 6 minutes. (If using fresh pasta,
add to boiling water now.) Turn; reduce heat to medium and cook 45 minutes
until chicken is cooked through.

Drain fettuccine well and place on large serving platter. Place chicken on
top. Remove skillet from heat, add brandy, chicken broth, tomato paste and
chives. Place skillet over high heat; boil 2 minutes. Spoon sauce over
fettuccine.

Per serving: 643 Calories (kcal); 35g Total Fat; (52% calories from fat);
68g Protein; 3g Carbohydrate; 212mg Cholesterol; 421mg Sodium Food
Exchanges: 0 Grain(Starch); 9 One half Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

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