Chicken Fettuccine with Mushroom Brie

Chicken Fettuccine with Mushroom Brie
Photo by Leigh Beisch

Ingredients

  • 2 cups coarsely shredded cooked chicken (8 oz.)
  • 2 cups coarsely shredded cooked chicken (8 oz.)
  • ½ cup whipping cream
  • About ½ teaspoon pepper
  • ½ teaspoon fennel seeds
  • 2 ½ to 3 1/2 cups fat-skimmed chicken broth
  • Grated parmesan cheese
  • + 17 more ingredients
    • 1 tablespoon grated lemon peel
    • 2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc
    • 12 ounces dried fettuccine
    • About ½ teaspoon pepper
    • 12 ounces dried fettuccine
    • 8 ounces mushroom-flavored brie cheese
    • 2 ½ to 3 1/2 cups fat-skimmed chicken broth
    • ½ teaspoon fennel seeds
    • About 1 cup watercress leaves, rinsed and drained
    • ½ cup whipping cream
    • 1 tablespoon grated lemon peel
    • ¼ to 1/2 teaspoon hot chile flakes
    • ¼ to 1/2 teaspoon hot chile flakes
    • Grated parmesan cheese
    • 8 ounces mushroom-flavored brie cheese
    • 2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc
    • About 1 cup watercress leaves, rinsed and drained

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 ad...

View full recipe at My Recipes

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