Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Swiss cheese; shredded
1/2 c Ricotta cheese
1 tb Thyme; fresh
1/8 ts Cracked black pepper
6 ea Chicken breasts
2 ts Butter
3/4 lb Tomato fettuccine; fresh
1/3 c Brandy
1 c Chicken broth
2 tb Tomato paste
2 tb Chives; chopped

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.

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