VERMICELLI WITH SPICY CHICKEN LIVER-TOMATO
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large, heavy skillet, heat the oil over medium-high heat and saute the onion and garlic until the onions are tender and beginning to caramelize around the edges, about 5 minutes. Remove the pan from the heat and add the chicken livers and brandy. Return the pan to the heat and shake the pan to ignite. Cook until livers are lightly browned on all sides but still pink inside, 4 to 5 minutes. Add the tomatoes, crushed red pepper, bay leaf, black pepper and chicken stock to the skillet. Stir well, then let the sauce come to a simmer. Cook for 15 minutes, or until most of the liquid has evaporated. Whisk in the cream and basil. Season with salt and pepper and, if the sauce seems overly acidic, add the sugar.
- Meanwhile, in a kettle or large saucepan, bring 5 quarts of water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook, stirring occasionally, until the pasta is al dente, 4 to 6 minutes. Drain the pasta in a colander, then transfer to a large bowl. Remove the bay leaf from the chicken liver sauce and discard the leaf. Toss the pasta with some of the tomato sauce, then divide among serving plates. Top each serving with more sauce and some of the chicken livers. Pass the cheese at the table.
CHICKEN WITH GARLIC-TOMATO SAUCE
My husband and I made up this recipe as we went along, and we love the way it turned out. It reminds us me something found at Italian restaurants. -Angela Schellenberg of Steinbach, Manitoba
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.
Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 510mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN LIVERS TOMATO MARSALA SAUCE OVER LINGUINE
This is a northern Italy dish that is so good. I like to add parmesan cheese too. If you don't like chicken livers you can just use chicken cubes
Provided by barbara lentz @blentz8
Categories Pasta
Number Of Ingredients 11
Steps:
- Cook the pasta in boiling salted water until almost al dente. Drain reserving 1/2 cup pasta water.
- For the sauce Add butter to saucepan. Add the leek and saute 2 minutes. Add the chicken livers and salt and cook 2 more minutes stirring constantly. Add the wine and bring to a boil. Let reduce until the wine is down to about 1/2 cup. Add the tomatoes and 1/2 cup pasta water. Bring to a simmer and add the garlic.
- Stir in the linguine and cook for about 3 minutes. Serve with fresh parsley for garnish
ITALIAN CHICKEN AND SPICY TOMATO SAUCE
A wonderful quick and easy meal. I came up with this because I always have a ton of canned tomatoes on hand and a bunch of chicken. I wanted something different and low calorie. Once I snuck a bunch of broccoli VERY chopped up in here. I had to cook it forever so the husband couldn't tell it was in the dish, but it work like a charm! He still loved it!! Enjoy! (Pasta is included in the nutritional information, so cut back on that if you are watching your weight.)
Provided by Bonnie Traynor
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut raw chicken into small cubed pieces.
- Place into skillet with Tbsp of olive oil.
- Cook until the chicken is almost done.
- Then add the chopped garlic and onion and continue to cook until the meat is completely cooked.
- Add tomatoes, Italian spices, red pepper flakes and salt and pepper to taste.
- Continue to cook for about 3-7 minutes more.
- Then add in the tomato paste.
- Cook about 5-7 minutes more to complete.
- Meanwhile, heat the pasta according to the package directions.
- After cooking the pasta, drain but do not rinse.
- Serve the sauce over the pasta and enjoy!
EASY BEEF LIVER WITH ONION AND TOMATO
This is from a supermarket (Shop Rite) recipe card. I haven't seen tomato with this combo before and that sounded interesting. I like to use calf's liver.
Provided by Oolala
Categories Beef Organ Meats
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 1/2 tablespoons butter in skillet over medium heat.
- Add tomato, onion and basil. Season well and cook for 20 minutes, stirring occasionally.
- Dredge liver in flour.
- Melt remaining butter in frying pan over low heat and cook liver 3 minutes and turn over and season with salt and pepper and cook for another 2 minutes.
- Serve with the tomato and onion mixture on top.
Nutrition Facts : Calories 93.5, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 63.7, Carbohydrate 4, Fiber 0.8, Sugar 2, Protein 0.6
ITALIAN-STYLE BEEF LIVER
My family loves liver, but I get tired of serving the standard liver and onions. Here a rich tomato sauce makes the liver nice and tender.-Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine flour and salt; toss with liver. Heat 2 teaspoons oil in a skillet, cook liver until no longer pink. Remove and set aside., In the same skillet, saute onion and celery in remaining oil until tender. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver and heat through. Discard bay leaf., Serve over spaghetti; sprinkle with cheese.
Nutrition Facts :
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