2 1/2 to 3 1/2 C. fat-skimmed chicken broth

2  C. dry white wine such as Pinot Grigio or Sauvignon Blanc

1/2  C. whipping cream

1 T. grated lemon peel

1/2 tsp. fennel seeds

About 1/2 tsp. pepper

1/4 to 1/2 tsp. hot chile flakes

8 ounces mushroom-flavored brie cheese

12 ounces dried fettuccine

2  C. coarsely shredded cooked chicken (8 oz.)

Grated parmesan cheese

About 1 C. watercress leaves, rinsed and drained

 

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. 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. 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 C. more broth and stir over high heat until steaming. 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 T. butter. Add mushrooms and stir until all the moisture has evaporated and mushrooms are browned, 8 to 10 minutes.