13-Minute Meals: Chicken Penne with Mushroom Brie


Recipe by Chef Suzanne.

3 cups chicken or vegetable stock

2 cups sauvignon Blanc

½ cup whipping cream

1 tablespoon grated lemon peel

½ teaspoon fennel seeds

¼ teaspoon white pepper

¼ teaspoon chili flakes

8 ounces brie

2 cups diced mushrooms

12 ounces dried penne

2 cups coarsely shredded chicken

¼ cup grated parmesan cheese

Chopped fresh parsley to garnish

In a sauce pan, combine chicken broth, whipping cream, lemon peel, fennel, white pepper, and chile flakes to taste.  Bring to boil over high heat and allow to simmer for 2-3 minutes.  In a small sauté pan place sliced mushrooms with 2 tablespoons butter. Sauté over high heat for a few minutes, until nicely browned.


Remove the rind from the brie and finely chop.  Do not discard. Cut brie into ½ inch cubes.


Add penne into boiling liquid and simmer for 8-10 minutes.  Add the chopped brie rind and chicken and stir to blend.  The rind will not melt, but will add flavor.