Chicken Fettuccine With Mushroom Brie Food

CHICKEN FETTUCCINE WITH MUSHROOM BRIE

Steps:

• 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.
• 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 cup 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 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.

CHICKEN MUSHROOM FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms and garlic in butter for 2-3 minutes or until crisp-tender. Stir in the chicken and milk; cook for 5-7 minutes or until heated through. Drain fettuccine; add to skillet. Sprinkle with cheese; toss to coat.

CHICKEN FETTUCCINE WITH MUSHROOM BRIE

Steps:

• 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.

BAKED ITALIAN CHICKEN BREAST WITH BRIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour white wine and water into a 9x13-inch baking dish.
• Mix oregano, black pepper, and salt together in a bowl; massage oregano mixture onto both sides of chicken breasts. Arrange coated chicken breasts in the baking dish; sprinkle with red pepper flakes.
• Bake chicken in the preheated oven for 25 minutes. Place tomatoes, mushrooms, and garlic around the chicken breasts; sprinkle 2 tablespoons Parmesan cheese over chicken and vegetables. Continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle remaining 2 tablespoons Parmesan cheese over chicken; top each chicken breast with 1 slice prosciutto and 2 to 3 slices Brie cheese diagonally atop prosciutto.
• Bake until Brie cheese is melted, 5 to 10 minutes.

PASTA WITH BRIE, MUSHROOMS, AND ARUGULA

Steps:

• Cook pasta as directed. Reserve 1/2 C of pasta water, drain pasta, return to pot.
• Heat oil in large skillet over medium-high heat. Add mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2-3 minutes.
• Add the wine, 1/2 t salt, and 1/4 t pepper and cook until the mushrooms begin to brown, 5-6 minutes and liquid is nearly gone.
• Toss the pasta with the brie and reserved water until pasta is coated.
• Stir in mushroom mixture and arugula. Serve while hot.

CHICKEN AND MUSHROOM PASTA

Steps:

• Cook pasta according to package directions. Drain and return to saucepan and keep warm.
• Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring, about 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm.
• Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally.
• Carefully add chicken broth and white wine.
• Bring to boiling, reduce heat and boil gently, uncovered, about 2 minutes or until liquid is reduced by half.
• Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to mushroom mixture and toss to coat.
• Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.

CREAMY CHICKEN AND MUSHROOM FETTUCCINI

Steps:

• Cook the pasta, while you chop up the ingredients. (Stir the fettuccini often otherwise it will stick together.).
• Fry chicken till about 1/2 cooked, then add bacon, and fry for a further couple of minutes. Add crushed garlic, stir well.
• When bacon is cooked, add mushrooms and shallots, fry for a few minutes, till mushrooms soften.
• Stir in cream, simmer for about 2 minutes. Taste and add salt (or other herbs / spices) if desired. To thicken sauce, mix cornflour with small amount of water, and stir into sauce. Keep stirring, it should thicken in about one minute.
• Serve.