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Chicken Fettuccine with Mushroom Brie Recipe

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This recipe for Chicken Fettuccine with Mushroom Brie, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Hanigan
Added: Friday, February 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
31/2 cups Chicken broth
2 c. dry white wine such as Pinot Grigio or Sauvignon Blanc
1/2 c. whipping cream
1 tbsp. grated lemon peel
1/2 tsp. fennel seeds
1/2 tsp. pepper
1/4 to 1/2 tsp. hot chile flakes
8 oz. mushroom flavored brie cheese
12 oz. dried fettuccine
2 c. coarsely shredded cooked chicken

Grated Parmesan cheese

Directions:
Directions:
1. In a 4 to 5 quart pan combine 2 1/2 c. 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.
2. Meanwhile, with a sharp knife, trim rind from brie. Cut brie into about 1/2-inch chunks.
3. Add fettuccine to pan, pushing it down into boiling liquid. Simmer, uncovered, stirring often, until past is tender to bite, 8 to 10 minutes. Add 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. If you want saucier pasta, add up to 1 cup more broth and stir over high heat until steaming.
4. With tons or two forks, lift pasta into wide soup bowls; spoon remaining sauce over the top. Sprinkle with Parmesan cheese and more pepper taste.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
about 30 minutes
Personal Notes:
Personal Notes:
Mushroom brie cheese is hard to find. I purchase regular brie and add fresh slice sautéed mushrooms to get the mushroom flavor.

 

 

 

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