RIGATONI WITH CHICKEN LIVERS
A rich, earthy sauce made with chicken livers, onions, fresh sage, and red wine coats perfectly al dente rigatoni in this sensational Roman-style pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup of pasta water before draining.
- Season livers with salt and pepper. Melt 2 tablespoons butter in a large saute pan over medium-high heat. Cook livers, flipping once, until plump and golden brown, about 4 minutes; transfer to a cutting board. Reduce heat to medium and melt remaining tablespoon butter. Add onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop livers and return to pan, along with any juices and sage. Increase heat to medium-high. Add wine; simmer until liquid is reduced by half.
- Add pasta and 1/2 cup reserved pasta water. Simmer until sauce coats pasta; remove from heat. Toss with Parmesan and parsley. If dry, toss with more pasta water, a bit at a time. Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.
RIGATONI WITH CHICKEN THIGHS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm).
- Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces.
- Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes.
- Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.
- Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.
Nutrition Facts : Calories 466 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 422 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 30 grams, Sugar 4 grams
RIGATONI WITH CHICKEN AND BELL PEPPERS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
- Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers.
Nutrition Facts : Calories 570, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 690 milligrams, Carbohydrate 77 grams, Fiber 6 grams, Protein 30 grams
AMAZING GARLIC CHICKEN LIVERS
This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.
Provided by jchasko
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 2.4 g, Cholesterol 409.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 346.9 mg, Sugar 0.1 g
RIGATONI WITH CHICKEN AND THREE PEPPER SAUCES
Make and share this Rigatoni With Chicken and Three Pepper Sauces recipe from Food.com.
Provided by Manami
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook rigatoni according to pkg directions, without adding salt, drain and set aside.
- In a large skillet, over medium heat, heat the oil.
- Add the peppers, onion, and garlic and sauté for 6 minutes.
- Add the tomato, chicken broth, parsley, Italian seasoning, crushed red pepper and salt and pepper to taste.
- Add the lemon juice.
- Add the chicken to the skillet and cook chicken in the sauce over low heat just until chicken is warmed in the sauce.
- Arrange the cooked rigatoni on a serving platter.
- Spoon chicken and pepper sauce over rigatoni and serve.
Nutrition Facts : Calories 375.7, Fat 10.3, SaturatedFat 1.9, Cholesterol 82.1, Sodium 59.6, Carbohydrate 47.8, Fiber 3.5, Sugar 4, Protein 23.1
GARLIC CHICKEN RIGATONI
My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it's guilt-free! -Judy Crawford, Deming, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes., Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through., Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 290mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
RIGATONI WITH CHICKEN LIVERS
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Drop in the pasta, quickly return to a boil, and cook until the pasta is tender yet firm, 8 to 9 minutes. Drain the pasta, reserving the pasta water.
- While the pasta boils, melt the 2 tablespoons of butter in a large sauté pan over medium-high heat.
- Add the onions and sage and cook until lightly browned, 3 to 4 minutes.
- Season with salt and pepper to taste and add the chicken livers, cooking for 1 minute.
- Add a splash of pasta water, scraping the pan bottom.
- Add the drained rigatoni to the pan.
- Toss with the 1/4 cup of Parmesan cheese and additional butter and/or pasta water as needed to make a creamy sauce.
- Divide among warm pasta bowls and garnish with Parmesan cheese to serve.
RIGATONI WITH CHICKEN BOLOGNESE
Leave them feeling satisfied when you serve this Rigatoni with Chicken Bolognese for dinner. Chicken, vegetables and pasta come together in this hearty Rigatoni with Chicken Bolognese dish that can easily fit into your healthful eating plan.
Provided by My Food and Family
Categories Pasta
Time 40m
Yield 4 servings, 2 cups each
Number Of Ingredients 11
Steps:
- Heat dressing in large nonstick skillet on medium heat. Add chicken, onions and garlic; cook 6 to 7 min. or until chicken is done, stirring frequently. Add tomatoes, carrots and Italian seasoning; mix well. Bring to boil, stirring occasionally. Partially cover skillet; simmer chicken mixture on medium-low heat 20 min., stirring occasionally.
- Meanwhile, cook pasta as directed on package, omitting salt.
- Add cream cheese spread to chicken mixture; cook and stir 2 min. or until cream cheese is completely melted and sauce is well blended. Remove from heat. Stir in parsley.
- Drain pasta. Serve topped with chicken mixture and Parmesan.
Nutrition Facts : Calories 460, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g
CHICKEN RIGATONI
Joining Recipezaar has caused me to start going back through old recipes and discovering old favorites that have "gotten lost" through the years. This is an old one that I got from a friend after eating it at her house and enjoying it. Italian food is always enjoyed at my house.
Provided by Trisha W
Categories Chicken Breast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil, brown chicken on each side for about 5 minutes, remove from pan and set aside.
- In a large pot break up the whole tomatoes, add the onions, tomato sauces, water and mushrooms; bring to a boil, turn down heat and add chicken and spices.
- Cook uncovered for about 2 hours or until chicken is done and sauce thickens.
- CROCKPOT- If you prefer, brown the chicken and put everything together into a crockpot to cook, but allow more time for cooking.
- This is good served with noodles- rigatoni or otherwise.
EASY CHICKEN RIGATONI
Our chicken rigatoni has some fancy extras, including olives and portobello mushrooms. But it's still a quick and easy weeknight recipe!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt butter in large skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add onions and garlic; cook and stir 1 min. Add red peppers and mushrooms; cook 5 min., stirring frequently. Stir in pasta sauce and black pepper; simmer on medium-low heat 10 min., stirring occasionally.
- Meanwhile, cook pasta as directed on package, omitting salt.
- Add cream cheese, basil and olives to chicken mixture; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Drain pasta. Add to pasta sauce mixture; stir until evenly coated.
Nutrition Facts : Calories 520, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g
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