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Stuffed chicken breasts with pasta

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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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