Categories: Poultry, Pasta, Main dish, Holiday 
      Yield: 6 servings 
  
    3/4 c  Swiss cheese; shredded 
    1/2 c  Ricotta cheese 
      1 tb Thyme; fresh 
    1/8 ts Cracked black pepper 
      6 ea Chicken breasts 
      2 ts Butter 
    3/4 lb Tomato fettuccine; fresh 
    1/3 c  Brandy 
      1 c  Chicken broth 
      2 tb Tomato paste 
      2 tb Chives; chopped 
  
  Stuffed chicken breasts, oozing with cheese, are placed atop swirls of 
  pasta. 
  Note: if desired, use 1/2 lb dried pasta instead of fresh. If not using 
  brandy, increase chicken broth to 1 1/3 cup. Use boneless, skinless 
  c1;0chicken breasts. 
  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.