---------- Recipe via Meal-Master (tm) v8.04
  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.