Chicken Fettuccine With Mushroom Brie

By Sunset
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2 1/2 to 3 1/2 cups fat-skimmed chicken broth

2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc

1/2 cup whipping cream

1 tablespoon grated lemon peel

1/2 teaspoon fennel seeds

About 1/2 teaspoon pepper

1/4 to 1/2 teaspoon hot chile flakes

8 ounces mushroom-flavored brie cheese

12 ounces dried fettuccine

2 cups coarsely shredded cooked chicken (8 oz.)

Grated parmesan cheese

About 1 cup watercress leaves, rinsed and drained

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