Chicken Fettuccine With Mushroom Brie

1. 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. 2

   Bring to a boil over high heat and boil, uncovered, 2 to 3 minutes.

3. 3

   Meanwhile, with a sharp knife, trim rind from brie and finely chop (rind adds flavor, but discard if you like).

4. 4

   Cut brie into about 1/2-inch chunks.

5. 5

   Add fettuccine to pan, pushing it down into boiling liquid.

6. 6

   Simmer, uncovered, stirring often, until pasta is tender to bite, 8 to 10 minutes.

7. 7

   Add chopped brie rind (if using) and chicken and stir to blend.

8. 8

   Stir in chunks of brie.

9. 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. 10

    If you want saucier pasta, add up to 1 cup more broth and stir over high heat until steaming.

11. 11

    With tongs or two forks, lift pasta into wide soup bowls; spoon remaining sauce over the top.

12. 12

    Sprinkle with parmesan and more pepper to taste, and top with watercress leaves.

* Per serving · 4 servings · Values may vary.