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Stuffed Chicken Breasts With Pasta

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: STUFFED CHICKEN BREASTS WITH PASTA
 Categories: Poultry, Lowcal, Main dish, Lowfat
      Yield: 6 Servings
 
    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
 
  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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