Swiss and Ricotta Stuffed Chicken Breasts with Fettuccine and Brandy Sauce Recipe

Name: Swiss and Ricotta Stuffed Chicken Breasts with Fettuccine and Brandy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup swiss cheese shredded; 1/2 cup ricotta cheese; 1 tablespoon thyme fresh; ⅛ teaspoon black pepper; 6 each chicken breasts; 2 teaspoons butter; 3/4 pound pasta, spinach fettuccine; ⅓ cup brandy; 1 cup chicken broth; 2 tablespoons tomato paste; 2 tablespoons chives chopped

Servings: persons

3/4 cup swiss cheese shredded
1/2 cup ricotta cheese
1 tablespoon thyme fresh
⅛ teaspoon black pepper
6 each chicken breasts
2 teaspoons butter
3/4 pound pasta, spinach fettuccine
⅓ cup brandy
1 cup chicken broth
2 tablespoons tomato paste
2 tablespoons chives chopped

1
In small bowl, fold together Swiss and ricotta cheeses, thyme and cracked black pepper.
2
Place a chicken breast on flat surface.
3
Cut a 2 1/2 inch horizontal slit into side of chicken breast to form a pocket.
4
Repeat procedure with remaining breasts.
5
Stuff each pocket with 2 tbsp cheese mixture.
6
Season with salt and pepper to taste.
7
Bring water to boil for pasta.
8
In medium skillet over medium-high heat, melt butter.
9
Add chicken to skillet and cook 6 minutes.
10
Turn, reduce heat to medium and cook 4 to 5 minutes until chicken is cooked through.
11
Drain fettuccine well and place on large serving platter.
12
Place chicken on top.
13
Remove skillet from heat, add brandy, chicken broth, tomato paste and chives.
14
Place skillet over high heat; boil 2 minutes.
15
Spoon sauce over fettuccine.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup swiss cheese shredded, 1/2 cup ricotta cheese, 1 tablespoon thyme fresh, ⅛ teaspoon black pepper, and more.

Yes, Swiss and Ricotta Stuffed Chicken Breasts with Fettuccine and Brandy Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swiss and Ricotta Stuffed Chicken Breasts with Fettuccine and Brandy Sauce

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