Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Rigatoni Stuffed with Chicken and Fennel
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 760
- Total Fat
- 52
- Saturated Fat
- 31
- Carbohydrates
- 47
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 27
- Cholesterol
- 207
- Sodium
- 587
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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 half-filled 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.