Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c SHREDDED SWISS CHEESE
1/2 c RICOTTA CHEESE
1 ts DRIED THYME
1/8 ts BLACK PEPPER
6 ea SKINLESS CHICKEN BREASTS
2 tb BUTTER
1/2 lb DRIED TOMATO FETTUCCINE
1 1/3 c CHICKEN BROTH
2 tb TOMATO PASTE
2 tb CHOPPED CHIVES

IN A SMALL BOWL, COMBINE CHEESES, THYME, AND PEPPER. PLACE A CHICKEN
BREAST ON A FLAT SURFACE. CUT A 2 1/2 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.

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