CHICKEN LIVERS, WITH TAGLIATELLE
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Brown the chicken livers in one tablespoon of oil and the butter. Set aside.
- Add the onion, sage, bay leaf and prosciutto. Cook until the onion has softened, stirring occasionally.
- Add the tomatoes with their juice, the Marsala, salt and pepper. Simmer gently for 10 minutes. Meanwhile bring four quarts of water to a boil for the tagliatelle.
- Add the chicken livers to the sauce and cook just until they are pink inside. Do not overcook. Meanwhile, cook the pasta till al dente and drain.
- Toss the pasta with the remaining tablespoon of olive oil and place it in a heated dish. Pour the livers and their sauce on top.Serve with cheese separately.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 61 grams, Fat 12 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 563 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN PARMESAN, PASTA AND BROCCOLI
Provided by Food Network
Categories main-dish
Time 40m
Yield Yield: 4 servings
Number Of Ingredients 8
Steps:
- Set a medium-size nonstick skillet over medium-high heat. Spray with olive oil, and brown the chicken 2 minutes on each side. Season each cooked side with salt and pepper. Add the pasta sauce and let simmer for 4 minutes. Sprinkle with Parmesan cheese, cover with a lid, and let sit 1 minute. Divide between 4 plates and serve with the pasta and broccoli.
- Bring a large pot of water to a boil and add the pasta. Cook 5 minutes, add broccoli, and continue to cook 4 minutes. Drain and toss with olive oil; season with salt and pepper.
GARLIC OIL SAUTEED PASTA WITH BROCCOLI
Provided by Melissa d'Arabian : Food Network
Time 18m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
- Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
- Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
- Cook's Note: Use pasta water if the pasta was made fresh.
- Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.
CREAMY CHICKEN LIVER PASTA WITH WILD MORELS
Fresh wild mushrooms are the most delicious indulgence, whether it's gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall. True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta - and chicken livers are cheap. Serve the pasta in small portions; it is undeniably a bit on the rich side. If you can't find wild mushrooms, use an assortment of cultivated mushrooms, like cremini, oyster mushrooms, King trumpets or shiitake. To give them more wild mushroom flavor, soak just a few a few dried morels or porcini in warm water. When softened, chop them very fine and stir into the sauce.
Provided by David Tanis
Categories dinner, pastas
Time 40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cut stems from mushrooms (reserve for making mushroom stock, if desired) and cut them to bottom into halves or quarters. If they seem at all sandy, swish them very briefly in a bowl of warm water and blot on kitchen towels, then set aside. Put a large pot of water on to boil for the pasta.
- Trim chicken livers: cut each liver into two lobes, discarding any veiny bits, then cut livers into 1-inch pieces. Put about 1 cup flour in a low bowl and add 1 teaspoon salt, a generous amount of black pepper and a pinch of cayenne. Dip liver chunks in flour mixture, then set them aside in one layer on a baking sheet.
- Heat olive oil in a wide skillet over medium high heat. Quickly brown liver pieces on all sides, then remove them from the pan and blot on paper towels.
- Add butter and shallots to pan and cook, stirring frequently, until shallots are softened and beginning to brown, about 2 minutes. Add mushrooms, season generously with salt and pepper and cook them together with the shallots for about 5 minutes, until they are somewhat soft.
- Add sherry and cook for a minute or so, then add 2 cups chicken stock. Bring to a simmer and add previously browned liver. Cook for about 5 minutes. It should look quite saucy. Add more chicken stock, if necessary. Taste and adjust seasoning. Stir in crème fraîche and turn off heat
- Boil pasta until al dente and drain. While pasta is cooking, beat egg yolks, lemon juice and lemon zest together in a small bowl. Pour egg mixture slowly into chicken liver sauce, then stir for a minute or so over low heat until slightly thickened, being careful not to curdle egg.
- Divide pasta among bowls and spoon sauce over. Mix tarragon, parsley and chives together and sprinkle over each serving. Scatter prosciutto ribbons on top, if using, and serve immediately.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 9 grams, Carbohydrate 70 grams, Fat 18 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 847 milligrams, Sugar 7 grams, TransFat 0 grams
PASTA WITH CHICKEN LIVERS & BROCCOLI
Many people have an aversion to liver because of its strong taste, but chicken liver is much more subtle than that of other animals. This recipe is an easy, lively and - I think - very tasty combination for those who dare.
Provided by Karenlee 2
Categories Chicken Livers
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the broccoli into small flowerets, pare the stalks and slice them very fine.
- Fry the onion in olive oil until light brown. Add the liver and fry for three minutes, stirring constantly. Spice to taste with salt, pepper and cayenne pepper.
- While frying the onions and liver, boil the pasta in lots of water. Seven minutes before final cooking time for the pasta, add broccoli and boil together until pasta is ready. Drain well.
- Mix everything together with another few drips of pure, virgin olive oil.
Nutrition Facts : Calories 680.2, Fat 16.4, SaturatedFat 3.2, Cholesterol 345, Sodium 167.2, Carbohydrate 97.8, Fiber 11, Sugar 9.3, Protein 38
SZECHUAN CHICKEN LIVERS
This is a very versatile recipe. Instead of serving the livers over rice or pasta make crepes and fill them with these tasty livers. Another idea make an omelet and fold in the livers as your flavor accent. Or have them as a side dish on a buffet table. I haven't made this recipe for years - it is one of my earlier postings and I found that there were a few things that needed clarification so I have made some corrections
Provided by Bergy
Categories Chicken
Time 30m
Yield 6 Servings if used in crepes or omelets, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tbsp oil in skillet.
- Saute Mushrooms, medium heat until they start to turn golden and release their moisture. remove to a bowl.
- Add 2 tbsp oil to skillet.
- Saute livers using a fairly high heat to brown the outer edges and absorb the mushroom juice. They will not be fully cooked at this time, remove livers to the bowl with the mushrooms.
- Brown onions, remove and place in the bowl with the liver etc.
- Mix together the cornstarch, beef broth, chili sauce and Worcestershire sauce.
- Add the cornstarch mixture, reduce heat.
- Stir until the sauce is smooth and thickened.
- Add liver, mushrooms, onions and brandy.
- Stir and cook for approximated 4 minutes or until the liver is cooked and everything is heated through.
- Do not overcook the livers.
- Serve over rice or pasta.
PASTA WITH CHICKEN AND BROCCOLI
This recipe is a simple, fast, one dish meal,yet elegant enough for company dinners. Just add a green salad and some garlic bread. I make this whenever I have some leftover chicken breasts.
Provided by Geema
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot with boiling salted water cook pasta according to directions until al dente.
- Drain.
- Meanwhile, blanch broccoli florets in a medium size saucepan for 2 minutes.
- Drain and rinse with cold water to stop the cooking.
- In large saute pan add the minced garlic and pesto sauce and olive oil, cooking over medium high heat for for 2 minutes.
- Add the chopped tomatoes, broccoli, cooked chicken, salt and pepper and red pepper flakes.
- Stir to mix well and until heated.
- Add cooked pasta to saute pan and stir to blend.
- Add Parmesan cheese, fresh chopped basil and serve warm.
Nutrition Facts : Calories 763.9, Fat 29.8, SaturatedFat 7.9, Cholesterol 111.8, Sodium 539.5, Carbohydrate 76.1, Fiber 10.4, Sugar 2.8, Protein 49.7
PASTA WITH SPICY CHICKEN LIVERS
Make and share this Pasta With Spicy Chicken Livers recipe from Food.com.
Provided by Norahs Girl
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a little olive oil in a frying pan and quickly fry the livers for about one minute, toss well and fry for a further two minutes Remove and keep warm.
- Add a little more olive oil and fry the onion until transparent, then add the chili and garlic and fry for another minute before adding tomato paste, chopped tomato and tomato cocktail, red wine, salt and pepper.
- Simmer for five minutes, stirring frequently, then increase the heat to high and cook until the sauce thickens.
- Add the chicken livers and heat through.
- Boil the macaroni pieces according to instructions on the packet, drain and toss in a little butter Pour the livers and sauce over the pasta.
- Decorate with grated cheese and parsley.
CHICKEN AND BROCCOLI PASTA
Boneless chicken and broccoli make a delicious pairing in a tomato-garlic sauce. Use your favorite shaped pasta - penne and shells work well.
Provided by Gloria McShane
Categories World Cuisine Recipes European Italian
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
- Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
- Add basil and toss well; top with Parmesan cheese. Serve.
Nutrition Facts : Calories 367.9 calories, Carbohydrate 51 g, Cholesterol 34 mg, Fat 7.7 g, Fiber 3.6 g, Protein 23.5 g, SaturatedFat 1.4 g, Sodium 296.1 mg, Sugar 5 g
PASTA WITH CHICKEN AND BROCCOLI
Make and share this Pasta With Chicken and Broccoli recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 17m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Start water to boil in large pot. Meanwhile cube chicken. Chop peppers. Slice mushrooms and olives.
- Cook pasta al dente. Last three minutes of cooking add broccoli.
- Meanwhile in skillet saute chicken, garlic, and mushrooms in olive oil. Should take about 7-9 minutes and will be ready when pasta is ready.
- Drain pasta and broccoli and return to pot. Add cooked chicken and mushrooms to pasta along with peppers and olives. Add cheese, pesto, and seasonings and additional olive oil if needed. Toss well.
Nutrition Facts : Calories 317.8, Fat 2.5, SaturatedFat 0.5, Cholesterol 32.9, Sodium 102, Carbohydrate 53.2, Fiber 0.7, Sugar 0.6, Protein 24.8
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