*  Exported from  MasterCook  *

                 Rigatoni Stuffed With Chicken And Fennel

Recipe By     : Susan Feniger and Mary Sue Milliken
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        * Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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        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      Freshly-ground white pepper
   2      tablespoons   Chopped fresh chives -- for garnish

   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 quarter-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.
   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.
   This recipe yields 4 to 6 servings.

   Recipe Source:
TOO HOT TAMALES WORLD TOUR  with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # WT-1B26 broadcast 04-23-1998)
Downloaded from their Web-Site  -  http://www.foodtv.com

  Formatted for MasterCook by Joe Comiskey, aka MR MAD  -  jpmd44a@prodigy.com   -or-   MAD-SQUAD@prodigy.net

     04-24-1998



                   - - - - - - - - - - - - - - - - - -