Rigatoni Stuffed with Chicken and Fennel

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3/4 pound rigatoni
  • 3/4 pound ground chicken, white meat only
  • 2 tablespoons fennel seeds, roughly chopped
  • 1 small egg white
  • 1 cup heavy cream, cold
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 dashes of hot sauce
  • 1 teaspoon olive oil
  • Cream Sauce:
  • 2 cups heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons chopped fresh chives for garnish
Directions
  • Cook rigatoni in a large pot of rapidly boiling salted water until al dente, about 8 minutes. Drain well in a colander, shaking vigorously. Cool on an oiled cookie sheet or clean countertop until nearly dry and toss with 1 tablespoon olive oil to coat. Reserve.

  • Puree chicken, fennel, and egg white in a food processor until smooth, about 2 minutes. Transfer to a bowl nested inside a larger bowl halffilled with iced water. Stir until evenly chilled.

  • Add cream, a 1/4 cup at a time, stirring vigorously with a wooden spoon after each addition, until all is added. Stir in salt, pepper, and hot sauce. (At this stage, the stuffing can be stored in refrigerator up to 24 hours.)

  • To stuff rigatoni, fill a pastry bag fitted with a #4 plain tip with chicken mixture and stuff rigatoni from both ends. Reserve.

  • Preheat oven to 400 degrees F.

  • To make sauce, combine cream, Parmesan cheese, salt, and pepper in a medium ovenproof skillet. Bring to a boil. Add stuffed rigatoni, return to a boil, then transfer to oven. Bake until sauce is thick and bubbly, and rigatoni is cooked through, about 10 minutes.

  • Spoon into serving bowls or plates, sprinkle with chives, and serve hot.


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