Stuffed chicken breasts with pasta is a dish in which chicken breasts are stuffed with a pasta filling and then baked. This dish can be served as an entree or as a main course.
IN A SMALL BOWL, COMBINE CHEESES, THYME, AND PEPPER.
PLACE A CHICKENBREAST ON A FLAT SURFACE.
CUT A 2 1/2 INCH SLIT IN ONE SIDE OF THE CHICKENBREAST TO FORM A POCKET.
REPEAT WITH REMAINING BREASTS.
STUFF EACH BREASTWITH 2 TBSP.
CHEESE MIXTURE.
SEASON WITH SALT AND PEPPER TO TASTE.
BRINGWATER 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 CHICKENTO SKILLET AND COOK FOR 6 MINUTES.
TURN; REDUCE HEAT TO MEDIUM AND COOKCHICKEN FOR 4 TO 5 MINUTES OR UNTIL COOKED THROUGH.
DRAIN PASTA WELL ANDPLACE ON A PLATTER.
PLACE CHICKEN ON TOP.
REMOVE SKILLET FROM HEAT AND ADDCHICKEN BROTH, TOMATO PASTE, AND CHIVES.
PLACE SKILLET OVER HIGH HEAT ANDBOIL FOR 2 MINUTES.
SPOON SAUCE OVER PASTA.
MAKES 6 SERVINGS - EACH 405CALORIES, 41 g PROTEIN, 11 g FAT, 162 mg CHOL, 34 g CARBS, 367 mg SODIUM.
24 PERCENT CALORIES FROM FAT.
Ingredients
Directions
IN A SMALL BOWL, COMBINE CHEESES, THYME, AND PEPPER.
PLACE A CHICKENBREAST ON A FLAT SURFACE.
CUT A 2 1/2 INCH SLIT IN ONE SIDE OF THE CHICKENBREAST TO FORM A POCKET.
REPEAT WITH REMAINING BREASTS.
STUFF EACH BREASTWITH 2 TBSP.
CHEESE MIXTURE.
SEASON WITH SALT AND PEPPER TO TASTE.
BRINGWATER 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 CHICKENTO SKILLET AND COOK FOR 6 MINUTES.
TURN; REDUCE HEAT TO MEDIUM AND COOKCHICKEN FOR 4 TO 5 MINUTES OR UNTIL COOKED THROUGH.
DRAIN PASTA WELL ANDPLACE ON A PLATTER.
PLACE CHICKEN ON TOP.
REMOVE SKILLET FROM HEAT AND ADDCHICKEN BROTH, TOMATO PASTE, AND CHIVES.
PLACE SKILLET OVER HIGH HEAT ANDBOIL FOR 2 MINUTES.
SPOON SAUCE OVER PASTA.
MAKES 6 SERVINGS - EACH 405CALORIES, 41 g PROTEIN, 11 g FAT, 162 mg CHOL, 34 g CARBS, 367 mg SODIUM.
24 PERCENT CALORIES FROM FAT.
