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.