Rigatoni Stuffed With Chicken And Fennel
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
52
Sourness
47
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1360 g
Rigatoni2 tbsps
Fennel Seed (roughly chopped)1 small
Egg White2 cups
Heavy Cream1 tsp
Salt1 tsp
Olive Oil1 tsp
White PepperDirections:
1
Cook rigatoni in a large pot of rapidly boiling salted water until al dente, about 8 minutes
2
Drain well in a colander, shaking vigorously
3
Cool on an oiled cookie sheet or clean countertop until nearly dry and toss with 1 tablespoon olive oil to coat
4
Reserve
5
Puree chicken, fennel, and egg white in a food processor until smooth, about 2 minutes
6
Transfer to a bowl nested inside a larger bowl halffilled with iced water
7
Stir until evenly chilled
8
Add cream, a 1/4 cup at a time, stirring vigorously with a wooden spoon after each addition, until all is added
9
Stir in salt, pepper, and hot sauce
10
(At this stage, the stuffing can be stored in refrigerator up to 24 hours
11
) To stuff rigatoni, fill a pastry bag fitted with a #4 plain tip with chicken mixture and stuff rigatoni from both ends
12
Reserve
13
Preheat oven to 400 degrees F
14
To make sauce, combine cream, Parmesan cheese, salt, and pepper in a medium ovenproof skillet
15
Bring to a boil
16
Add stuffed rigatoni, return to a boil, then transfer to oven
17
Bake until sauce is thick and bubbly, and rigatoni is cooked through, about 10 minutes
18
Spoon into serving bowls or plates, sprinkle with chives, and serve hot