Stuffed Chicken Breasts with Pasta

Yields:	6 servings
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3/4	cup	swiss cheese
1/2	cup	ricotta cheese
1	tablespoon	thyme	fresh
1/8	teaspoon	black pepper	cracked
6	each	chicken breasts	boneless, skinless
2	teaspoons	butter
3/4	pound	pasta, fettuccine	tomato, or 1/2 pound dried and cooked to package directions
1/3	cup	brandy	or chicken broth
1	cup	chicken broth
2	tablespoons	tomato paste
2	tablespoons	chives	chopped

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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Very rich and extremely yummy drink. Just make sure no party guests are driving home after drinking it!