Stuffed chicken breasts with pasta
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | SHREDDED SWISS CHEESE |
| ½ | cup | RICOTTA CHEESE |
| 1 | teaspoon | DRIED THYME |
| ⅛ | teaspoon | BLACK PEPPER |
| 6 | eaches | SKINLESS CHICKEN BREASTS |
| 2 | tablespoons | BUTTER |
| ½ | pounds | DRIED TOMATO FETTUCCINE |
| 1⅓ | cup | CHICKEN BROTH |
| 2 | tablespoons | TOMATO PASTE |
| 2 | tablespoons | CHOPPED CHIVES |
Directions
IN A SMALL BOWL, COMBINE CHEESES, THYME, AND PEPPER. PLACE A CHICKEN BREAST ON A FLAT SURFACE. CUT A 2½ INCH SLIT IN ONE SIDE OF THE CHICKEN BREAST TO FORM A POCKET. REPEAT WITH REMAINING BREASTS. STUFF EACH BREAST WITH 2 TBSP. CHEESE MIXTURE. SEASON WITH SALT AND PEPPER TO TASTE. BRING WATER TO A BOIL FOR THE PASTA. IN A MEDIUM SKILLET, OVER MEDIUM-HIGH HEAT, MELT BUTTER. ADD PASTA TO BOILING WATER AND COOK UNTIL TENDER. ADD CHICKEN TO SKILLET AND COOK FOR 6 MINUTES. TURN; REDUCE HEAT TO MEDIUM AND COOK CHICKEN FOR 4 TO 5 MINUTES OR UNTIL COOKED THROUGH. DRAIN PASTA WELL AND PLACE ON A PLATTER. PLACE CHICKEN ON TOP. REMOVE SKILLET FROM HEAT AND ADD CHICKEN BROTH, TOMATO PASTE, AND CHIVES. PLACE SKILLET OVER HIGH HEAT AND BOIL FOR 2 MINUTES. SPOON SAUCE OVER PASTA. MAKES 6 SERVINGS - EACH 405 CALORIES, 41 g PROTEIN, 11 g FAT, 162 mg CHOL, 34 g CARBS, 367 mg SODIUM.
24 PERCENT CALORIES FROM FAT.