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
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