Best Balsamic Chicken Liver Pasta Recipes

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ONE PAN BALSAMIC CHICKEN, PASTA & VEGETABLES



One Pan Balsamic Chicken, Pasta & Vegetables image

One Pan Balsamic Chicken, Pasta & Vegetables is a quick nutritious dinner that comes together in under 30 minutes. Easy to make, veggie packed and so tasty!

Provided by The Clean Eating Couple

Categories     Main Course

Time 30m

Number Of Ingredients 13

1/2 lb penne pasta ((lentil or GF if necessary))
1 lb chicken breasts
2 tablespoons olive oil (separated, see notes below)
1 cup cherry tomatoes
1 cup broccoli
1 cup sliced baby bella mushrooms
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon red pepper flakes ((omit if you don't like heat))
1 tablespoon freshly chopped basil
1/2 cup chicken stock
3 tablespoons balsamic vinegar

Steps:

  • In small pan, bring water to a boil for pasta. In a large skillet pan heat 2 tbsp olive oil.
  • While water is boiling, cut chicken into 1 inch cubes. Once oil is hot, add chicken to the pan and sauté for 12-15 minutes until chicken is browned on edges and cooked through
  • While the chicken is cooking, cut vegetables and herbs.
  • Once the chicken has cooked, add in vegetables, herbs, spices and chicken stock. Cover and reduce heat to medium. Cook for 5 minutes.
  • While veggies sauté, cook pasta per directions on the box.
  • Uncover the pan. Add balsamic vinegar and cooked pasta to the pan. Saute uncovered for additional 3-4 minutes. Serve + enjoy!

Nutrition Facts : ServingSize 4 oz pasta + veggies, Calories 425 kcal, Carbohydrate 44 g, Protein 37 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 210 mg, Fiber 4 g, Sugar 5 g

TAGLIATELLE WITH CHICKEN LIVER



Tagliatelle with chicken liver image

The creaminess of the pasta and the rich taste of the sauce in this recipe combine to make this a very flavourful dish which liver lovers are bound to enjoy!

Provided by Jacqueline Debono

Categories     Main Course

Time 45m

Number Of Ingredients 11

400 g tagliatelle ((14oz))
200 g chicken livers ((7oz))
1/2 white onion (peeled and finely chopped)
50 g butter ((2oz))
2 egg yolks
1 bay leaf
3-5 sage leaves (optional; the original recipe doesn't include sage but I can't cook liver wthout it!)
1 ladle chicken broth (you can use a stock cube dissolved in boiling water)
3 tbsp milk
50 g Parmesan cheese ((2oz) grated)
1 pinch nutmeg (grated)

Steps:

  • Clean and cut the chicken livers into pieces (make sure to remove as much of the fat as possible)
  • Melt the butter in a frying pan add the onion and cook until translucent.
  • Add the chicken livers, bay leaves and sage.
  • Cook the liver until it starts to brown slightly on both sides (you don't want it overcooked)
  • Add the stock and lower the heat.
  • Simmer for a further 15 minutes.
  • In the meantime, put a pot of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
  • Remove the bay leaf from the liver and add salt, pepper and nutmeg.
  • Cook for another 5 minutes.
  • Beat the egg yolks in a bowl with the Parmesan cheese and milk .
  • Cook the pasta al dente according to the instructions on the packet
  • Strain the pasta and put it back in the pan.
  • Add the egg and cheese to the pasta and mix together well to get a creamy consistency (this has to be done quite fast, while the pasta is still hot and immediately before serving otherwise the pasta will get cold quickly!)
  • Put the pasta onto the plates and cover with the liver sauce.
  • Serve immediately with a little more grated parmesan and black pepper if required

BALSAMIC CHICKEN AND PASTA



Balsamic Chicken and Pasta image

A delicious combination of chicken, pasta and tomatoes that can be served warm or chilled for a great meal on a warm summer day! This recipe may look a bit complicated, but I promise you--it is not. Chicken can be cooked on the stove or on a grill. It is great for large family gatherings and does not really need to be served with anything other than a good loaf of bread for sopping up the juices. I hope your family enjoys this as much as mine has.

Provided by Katherine

Categories     Main Dish Recipes     Pasta     Chicken

Time 3h

Yield 6

Number Of Ingredients 12

3 cloves garlic, minced
2 ounces fresh basil leaves
½ cup olive oil
½ cup balsamic vinegar
6 skinless, boneless chicken breast halves
1 tablespoon salt
1 ½ teaspoons ground black pepper
1 pound penne pasta
2 pints grape tomatoes, halved
¼ cup olive oil
¼ cup balsamic vinegar
salt and pepper to taste

Steps:

  • Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
  • Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.
  • While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
  • Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.

Nutrition Facts : Calories 681.6 calories, Carbohydrate 65.4 g, Cholesterol 64.6 mg, Fat 31.9 g, Fiber 4 g, Protein 35.1 g, SaturatedFat 4.9 g, Sodium 1266.8 mg, Sugar 7 g

CROSTINI OF CHICKEN LIVER PATE WITH BALSAMIC ONIONS



Crostini of Chicken Liver Pate with Balsamic Onions image

Provided by Anne Burrell

Categories     appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Olive oil
2 large onions, sliced
Salt
1 cup balsamic vinegar
Olive oil
2 to 3 anchovy fillets
2 tablespoons capers
2 cloves garlic, smashed
1 pound chicken livers, cleaned and rinsed
1 cup white wine
1 baguette, cut in to 1/2-inch slices, toasted or grilled

Steps:

  • To make the onions: Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.
  • To make the chicken liver pate: Coat a large saute pan with olive oil and add the anchovies, capers and garlic. Bring to medium heat and saute until the anchovies have dissolved.
  • Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Add the wine and cook for 3 to 4 minutes or until the wine has reduced by half, the mix should still be pretty soupy.
  • Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
  • Schmear each toast with the pate and top with balsamic onions.

BALSAMIC CHICKEN PASTA



Balsamic Chicken Pasta image

The Balsamic Vinaigrette adds a nice zing to this collection of leftovers and pasta. The dish can be served hot or refrigerated and served as a cold salad

Provided by Bill Hilbrich

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 cup cooked chicken breast (diced)
1 cup dry pasta
1/4 cup balsamic vinaigrette
2 tablespoons black olives (pitted and diced)
1/2 cup diced tomato (canned is just fine)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

Steps:

  • Cook the pasta according to directions (about 8 minutes) and drain.
  • Put the vinaigrette into the bottom of a serving dish, add the remaining ingredients, except the olive oil and toss to coat.
  • Splash the olive oil on last and either serve warm OR refrigerate immediately.

Nutrition Facts : Calories 319.6, Fat 11.2, SaturatedFat 2, Cholesterol 29.4, Sodium 382.5, Carbohydrate 37.2, Fiber 2.4, Sugar 2.4, Protein 17

BALSAMIC CHICKEN PASTA



Balsamic Chicken Pasta image

"Balsamic vinaigrette gives a refreshing zing to this pasta dish," says Bill Hilbrich of Saint Cloud, Minnesota. "It can be served hot or refrigerated and served as a cold salad."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 8

1 cup uncooked spiral pasta
1/2 cup cubed cooked chicken breast
1 small tomato, seeded and chopped
2 tablespoons sliced ripe olives
1/4 cup prepared balsamic vinaigrette
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain., In a serving bowl, combine the chicken, tomato, olives and pasta. In a small bowl, whisk the vinaigrette, oil, salt and pepper. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 340 calories, Fat 14g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 624mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

CHICKEN LIVER PâTé WITH BALSAMIC ONIONS



Chicken Liver Pâté with Balsamic Onions image

Categories     Sandwich     Chicken     Onion

Yield serves: 6 to 8

Number Of Ingredients 14

for the onions
Extra virgin olive oil
3 onions, thinly sliced
Kosher salt
1 cup balsamic vinegar
for the pâté
Extra virgin olive oil
2 to 3 anchovy fillets
2 tablespoons capers
2 cloves garlic, smashed
1 pound chicken livers, rinsed
1 cup dry white wine
Kosher salt
1 baguette, cut into 1/2-inch slices, toasted or grilled

Steps:

  • FOR THE ONIONS
  • Coat a large sauté pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
  • Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
  • FOR THE PÂTÉ
  • Coat a large sauté pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
  • Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
  • Transfer the mixture to a food processor and purée until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pâté and top with the balsamic onions to serve.
  • note
  • If you have leftover balsamic onions, these are yummy on sandwiches or on their own-they add a sweet-sour tang to lots of thangs!

CREAMY CHICKEN LIVER PASTA WITH WILD MORELS



Creamy Chicken Liver Pasta With Wild Morels image

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

1/2 pound wild morels (or other mushrooms)
1 pound chicken livers
All-purpose flour, for dusting
Salt and pepper
Pinch of cayenne
1 tablespoon olive oil
2 tablespoons butter
2 large shallots, finely diced
1/4 cup dry sherry
2 to 3 cups chicken stock (or mushroom stock)
1/2 cup crème fraîche
1 pound pappardelle or other pasta
4 egg yolks
3 tablespoons lemon juice
1/2 teaspoon grated lemon zest
2 teaspoons chopped fresh tarragon
1 tablespoon chopped parsley
1 tablespoon finely cut chives
2 ounces thinly sliced prosciutto, cut into 1/2-inch ribbons (optional)

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

BALSAMIC CHICKEN LIVERS



Balsamic Chicken Livers image

If you are reading this, then you probably like chicken livers! This recipe, however, may convert the "others", namely husbands, boyfriends, wives or girlfriends who don't. I must admit I would never have thought of this combination, but the balsamic vinegar tempers the earthy taste of the livers. These are equally good cold, served as appetizers.

Provided by FlemishMinx

Categories     Chicken Livers

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup flour
1 teaspoon red chili pepper flakes
2 tablespoons olive oil
1 lb chicken liver, cleaned and cut in half
2 tablespoons balsamic vinegar
2 ounces butter
salt and pepper

Steps:

  • Combine the flour with the chili flakes in a resealable plastic bag.
  • A few at a time, put the livers in the bag and shake to completely coat, remove and set aside.
  • Repeat with remaining livers.
  • Heat the oil in a large frying pan.
  • Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.
  • Remove the livers from the frying pan.
  • Remove the pan from the burner, and wait about 30 seconds for the pan to cool slightly.
  • Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
  • Add the butter, and continue to mix well.
  • Return the livers to the pan, coating them with the sauce and warming them through.
  • Serve, and enjoy.

Nutrition Facts : Calories 362.1, Fat 24, SaturatedFat 10, Cholesterol 421.7, Sodium 195.1, Carbohydrate 14.5, Fiber 0.7, Sugar 1.3, Protein 21.1

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