Chicken Fettuccine With Mushroom Brie

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 1/2-3 1/2 cups de-fatted chicken broth
• 2 cups dry wine
• 1/2 cup whipping cream
• 1 tablespoon grated lemon peel
• 1/2 teaspoon fennel seed
• 1/2 teaspoon pepper
• 1/4-1/2 teaspoon hot chili flakes
• 8 ounces mushroom-flavored brie cheese
• 12 ounces dry fettuccine
• 2 cups coarsely shredded cooked chicken (8 oz.)
• grated parmesan cheese
• 1 cup watercress leaf, rinsed and drained

Recipe

• 1 in a 4- to 5-quart pan, combine 2 1/2 cups chicken broth, wine, whipping cream, lemon peel, fennel, 1/2 teaspoon pepper, and chile flakes to taste. bring to a boil over high heat and boil, uncovered, 2 to 3 minutes.
• 2 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.
• 3 add fettuccine to pan, pushing it down into boiling liquid. simmer, uncovered, stirring often, until pasta is tender to bite, 8 to 10 minutes.
• 4 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 won't melt).
• 5 if you want saucier pasta, add up to 1 cup more broth and stir over high heat until steaming.
• 6 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.