| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
July 1992 |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bacon, chopped |
| 1/2 |
c |
Half and half |
| 1/2 |
c |
Canned low-salt chicken |
|
|
broth |
| 1 |
c |
Freshly grated Parmesan |
|
|
cheese about 4 ounces |
| 1 |
t |
Cracked black pepper |
| 3 |
oz |
Brie cheese, rind removed |
|
|
thinly sliced |
| 16 |
oz |
Fettuccine |
INSTRUCTIONS
Cook bacon in heavy large skillet over medium heat until fat is
rendered and bacon begins to brown, about 6 minutes. Using slotted
spoon, transfer bacon to plate. Discard fat from skillet. Add half and
half and chicken broth to same skillet and bring to boil over medium
heat. Gradually add Parmesan and stir until cheese melts. Add pepper
and bacon. Reduce heat to low and gradually add Brie, stirring until
cheese melts. Meanwhile, cook fettuccine in large pot of boiling
salted water until just tender but still firm to bite. Drain well. Add
fettuccine to sauce in skillet. Toss until coated with sauce. Divide
fettuccine among plates and serve. Serves 6. Bon Appetit July 1992
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