Stuffed chicken breasts with pasta

    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 24 PERCENT CALORIES FROM FAT.

- EACH 405 CALORIES, 41 g PROTEIN, 11 g FAT, 162 mg CHOL, 34 g CARBS, 367 mg SODIUM.
Yield: 6 Servings