Title: Stuffed Chicken Breasts with Pasta
Categories: Poultry Diet Entree 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 | | 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.