Recipe by jennifer in new jersey
I have not tried this yet but i cannot wait to this week. i got this recipe from "Sauces for Pasta" by Kristie Trabant and Andrea Chesman. It states that "the unusual combination of ingredients makes an exquisitely flavorful sauce. The cheese melts quickly, but it must be vigorously whisked into the sauce to blend well."
Top Review by John S.
I loved this sauce - but changed it around a bit to suit the actual dish it would go on. I added a dozen or so cherry tomatoes to cook down. When they were cooked, I used a spoon to smash them to release the juices and flavor. I changed the brie to a few tablespoons of Reggiano Parmesan and melted it into the sauce. Overall, this is a major keeper now!
- 1 tablespoon butter
- 1 tablespoon minced shallot
- 1 garlic clove, minced
- 1⁄2 cup chicken stock or 1⁄2 cup chicken broth
- 1 cup whipping cream or 1 cup half-and-half
- 1⁄2 cup dry white wine
- 1⁄4 teaspoon chili powder
- 1⁄2 lb brie cheese, rind discarded and remaining cheese diced into 1/2 inch pieces
- 1 (7 1/2 ounce) canwhole chili peppers, mild or hot, sliced into small strips
Directions See How It's Made
- melt the butter over moderate heat in a large skillet.
- add the shallots and saute until soft; about 3 minute.
- add the garlic and saute for 1 minute.
- add the chicken stock, cream, wine, and chili powder.
- bring to a boil.
- reduce the heat and simmer; stir occasionally for 15-20 min or until sauce is reduced by almost half.
- whisk in the brie a little at a time until the brie has melted.
- add the chili peppers.
- serve at once over hot pasta.fettucini is recommended.