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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