Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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