Stuffed Chicken Breasts with Pasta

Name: Stuffed Chicken Breasts with Pasta
Yield: 6
Cuisine: Fusion
Ingredients: swiss cheese; ricotta cheese; thyme; black pepper; chicken breasts; butter; pasta, fettuccine; brandy; chicken broth; tomato paste; chives

Yield

6 servings

Prep

30 min

Cook

20 min

Ready

50 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
¾	cup	swiss cheese	*
½	cup	ricotta cheese
1	tablespoon	thyme fresh	*
⅛	teaspoon	black pepper cracked
6	each	chicken breasts boneless, skinless
2	teaspoons	butter
¾	pound	pasta, fettuccine tomato, or 1/2 pound dried and cooked to package directions
⅓	cup	brandy or chicken broth	*
1	cup	chicken broth
2	tablespoons	tomato paste
2	tablespoons	chives chopped

Ingredients

Amount	Measure	Ingredient	Features
177	ml	swiss cheese	*
118	ml	ricotta cheese
15	ml	thyme fresh	*
0.6	ml	black pepper cracked
6	each	chicken breasts boneless, skinless
1E+1	ml	butter
340.2	g	pasta, fettuccine tomato, or 1/2 pound dried and cooked to package directions
79	ml	brandy or chicken broth	*
237	ml	chicken broth
3E+1	ml	tomato paste
3E+1	ml	chives chopped

Directions

In small bowl, fold together Swiss and ricotta cheeses, thyme and cracked black pepper.

Place a chicken breast on flat surface.

Cut a 2½ 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 to 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.