Chicken Fettuccine with Mushroom Brie

Chicken Fettuccine with Mushroom Brie Recipe
Leigh Beisch
Notes: For deeper mushroom flavor, stir hot mushroom slices sautéed in butter (see Note below) into the pasta, or spoon them over the top as a garnish. PREP AND COOK TIME: About 30 minutes.


Makes 4 servings
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 806
Caloriesfromfat 35 %
Protein 45 g
Fat 31 g
Satfat 17 g
Carbohydrate 66 g
Fiber 2.6 g
Sodium 479 mg
Cholesterol 140 mg


2 1/2 to 3 1/2 cups fat-skimmed chicken broth
2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc
1/2 cup whipping cream
1 tablespoon grated lemon peel
1/2 teaspoon fennel seeds
About 1/2 teaspoon pepper
1/4 to 1/2 teaspoon hot chile flakes
8 ounces mushroom-flavored brie cheese
12 ounces dried fettuccine
2 cups coarsely shredded cooked chicken (8 oz.)
Grated parmesan cheese
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 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. 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). If you want saucier pasta, add up to 1 cup more broth and stir over high heat until steaming.

4. 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.

Note: Tasty mushrooms:

Since mushrooms release liquid as they cook, it's important to get the process right, or the results can be pale and watery instead of deeply browned. The trick is high heat.

To prep: Trim discolored stem ends from 1 pound mushrooms. Either wipe the mushrooms clean or rinse briefly and pat dry, then thinly slice.

To cook: In a 12-inch frying pan over high heat, melt 2 tablespoons butter. Add mushrooms and stir until all the moisture has evaporated and mushrooms are browned, 8 to 10 minutes.

To serve: Season with salt, pepper, and fresh herbs, then use sautéed mushrooms to liven up anything from chicken breasts to eggs Benedict. Mix with chopped tomatoes for a bruschetta topping, toss into a spinach-feta salad, or stir into polenta.

February 2005
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