INGREDIENTS

INSTRUCTIONS

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
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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