INGREDIENTS

INSTRUCTIONS

Stuffed chicken breasts, oozing with cheese, are placed atop swirls of
pasta.  Note: if desired, use 1/2 lb 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  2-1/2 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 medium-high  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 4-5 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 1/2 Lean Meat; 0 Vegetable; 0  Fruit; 1 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 87
Total Fat: 9.8g
Cholesterol: 73.7mg
Sodium: 266mg
Potassium: 284.3mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: 1.1g
Protein: 25.7g