Yield: 6 servings
|¾ cup||Swiss cheese; shredded|
|½ cup||Ricotta cheese|
|1 tablespoon||Thyme; fresh|
|⅛ teaspoon||Cracked black pepper|
|6 eaches||Chicken breasts|
|¾ pounds||Tomato fettuccine; fresh|
|1 cup||Chicken broth|
|2 tablespoons||Tomato paste|
|2 tablespoons||Chives; chopped|
Stuffed chicken breasts, oozing with cheese, are placed atop swirls of pasta.
Note: if desired, use ½ lb dried pasta instead of fresh. If not using brandy, increase chicken broth to 1⅓ 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 2-½ 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.