| 1 | Stuffed chicken breasts, oozing with cheese, are placed atop swirls of pasta. |
| 2 | Note: if desired, use ?lb dried pasta instead of fresh. |
| 3 | If not using brandy, increase chicken broth to 1 1/3 cup. |
| 4 | Use boneless, skinless c1;0chicken breasts. |
| 5 | In small bowl, fold together swiss and ricotta cheeses, thyme and cracked black pepper. |
| 6 | Place a chicken breast on flat surface. |
| 7 | Cut a 2-?inch horizontal slit into side of chicken breast to form a pocket. |
| 8 | Repeat procedure with remaining breasts. |
| 9 | Stuff each pocket with 2 tbsp cheese mixture. |
| 10 | Season with salt and pepper to taste. |
| 11 | Bring water to boil for pasta. |
| 12 | In medium skillet over medium-high heat, melt butter. |
| 13 | (if using dried pasta, add to boiling water now and cook until tender). |
| 14 | Add chicken to skillet and cook 6 minutes. |
| 15 | (if using fresh pasta, add to boiling water now). |
| 16 | Turn; reduce heat to medium and cook 4-5 minutes until chicken is cooked through. |
| 17 | Drain fettuccine well and place on large serving platter. |
| 18 | Place chicken on top. |
| 19 | Remove skillet from heat, add brandy, chicken broth, tomato paste and chives. |
| 20 | Place skillet over high heat; boil 2 minutes. |
| 21 | Spoon sauce over fettuccine. |
