Shelly's Recipe

CHICKEN FETTUCCINE WITH MUSHROOM BRIE

Category: Pasta - Chicken

2 1/2 to 3 1/2 cups chicken broth
2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc
1/2 cup whipping cream
1 tbsp grated lemon peel
1/2 tsp fennel seeds
About 1/2 tsp pepper
1/4 to 1/2 tsp hot chile flakes
8 oz mushroom-flavored brie cheese
12 oz dried fettuccine
2 cups coarsely shredded cooked chicken
Grated parmesan cheese
About 1 cup watercress leaves, rinsed and drained

In a large saucepan, combine 2 1/2 cups chicken broth, wine, whipping cream, lemon peel, fennel, 1/2 tsp pepper, and chile flakes to taste. Bring to a boil over high heat and boil, uncovered, 2 to 3 minutes.

Meanwhile, with a sharp knife, trim rind from brie and finely chop (rind adds flavor, but discard if you like). Cut brie into about 1/2-inch chunks.

Add fettuccine to pan, pushing it down into boiling liquid. Simmer, uncovered, stirring often, until pasta is tender to bite, 8 to 10 minutes. Add chopped brie rind (if using) and chicken and stir to blend. Stir in chunks of brie. Remove pasta from heat and let stand, uncovered, 5 to 8 minutes, stirring often to make sure all the cheese melts (the rind will not melt). If you want saucier pasta, add up to 1 cup more broth and stir over high heat until steaming.

With tongs or two forks, lift pasta into wide soup bowls; spoon remaining sauce over the top. Sprinkle with parmesan and more pepper to taste, and top with watercress leaves. Serves 4