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Add a photoServings: 6
Ingredients
- 3/4 c. Swiss cheese, shredded
- 1/2 c. Ricotta cheese
- 1 Tbsp. Thyme, fresh
- 1/8 tsp Cracked black pepper
- 6 x Chicken breasts
- 2 tsp Butter
- 3/4 lb Tomato fettuccine, fresh
- 1/3 c. Brandy
- 1 c. Chicken broth
- 2 Tbsp. Tomato paste
- 2 Tbsp. Chives, minced
Directions
- Stuffed chicken breasts, oozing with cheese, are placed atop swirls of pasta.
- Note: if you like, use 1/2 lb dry pasta instead of fresh. If not using brandy, increase chicken broth to 1 1/3 c.. 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 create a pocket. Repeat procedure with remaining breasts. Stuff each pocket with 2 tbsp cheese mix. Season with salt and pepper to taste. Bring water to boil for pasta. In medium skillet over medium-high heat, heat butter. (If using dry pasta, add in to boiling water now and cook till tender.) Add in chicken to skillet and cook 6 min. (If using fresh pasta, add in to boiling water now.) Turn; reduce heat to medium and cook 4-5 min till chicken is cooked through. Drain fettuccine well and place on large serving platter. Place chicken on top. Remove skillet from heat, add in brandy, chicken broth, tomato paste and chives. Place skillet over high heat; boil 2 min. Spoon sauce over fettuccine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 6 servings | |
| Calories 411 | |
| Calories from Fat 188 | 46% |
| Total Fat 21.03g | 26% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 0.17g | |
| Cholesterol 113mg | 38% |
| Sodium 440mg | 18% |
| Potassium 607mg | 17% |
| Total Carbs 10.22g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 5.94g | 4% |
| Protein 36.59g | 59% |
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