Stuffed chicken breasts with pasta

6 servings

Ingredients

Quantity Ingredient
¾ cup SHREDDED SWISS CHEESE
½ cup RICOTTA CHEESE
1 teaspoon DRIED THYME
⅛ teaspoon BLACK PEPPER
6 eaches SKINLESS CHICKEN BREASTS
2 tablespoons BUTTER
½ pounds DRIED TOMATO FETTUCCINE
1⅓ cup CHICKEN BROTH
2 tablespoons TOMATO PASTE
2 tablespoons CHOPPED CHIVES

Directions

IN A SMALL BOWL, COMBINE CHEESES, THYME, AND PEPPER. PLACE A CHICKEN BREAST ON A FLAT SURFACE. CUT A 2½ 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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