Chicken Fettuccine With Mushroom Brie

• 2 12-3 12 cups de-fatted chicken broth
• 2 cups dry white wine
• 12 cup whipping cream
• 1 tablespoon grated lemon peel
• 12 teaspoon fennel seed
• 12 teaspoon pepper
• 14-12 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

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.
2. Bring to a boil over high heat and boil, uncovered, 2 to 3 minutes.
3. Meanwhile, with a sharp knife, trim rind from brie and finely chop (rind adds flavor, but discard if you like).
4. Cut brie into about 1/2-inch chunks.
5. Add fettuccine to pan, pushing it down into boiling liquid.
6. Simmer, uncovered, stirring often, until pasta is tender to bite, 8 to 10 minutes.
7. Add chopped brie rind (if using) and chicken and stir to blend.
8. Stir in chunks of brie.
9. 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).
10. If you want saucier pasta, add up to 1 cup more broth and stir over high heat until steaming.
11. With tongs or two forks, lift pasta into wide soup bowls; spoon remaining sauce over the top.
12. Sprinkle with parmesan and more pepper to taste, and top with watercress leaves.

chicken broth, white wine, whipping cream, fennel seed, pepper, hot chili flakes, mushroom, fettuccine, chicken, parmesan cheese, watercress leaf

Taken from www.food.com/recipe/chicken-fettuccine-with-mushroom-brie-297482 (may not work)