Chicken Fettuccine With Mushroom Brie |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light. Ingredients:
2 1/2-3 1/2 cups de-fatted chicken broth |
2 cups dry white 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 |
Directions:
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.
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