Best Chicken Livers Tomato Marsala Sauce Over Linguine Recipes

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CHICKEN LIVERS, WITH TAGLIATELLE



Chicken Livers, With Tagliatelle image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound chicken livers, trimmed
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
1 teaspoon crumbled sage leaves
1 bay leaf
1 slice prosciutto, cut julienne
2 cups canned plum tomatoes (or fresh in season)
1/2 cup Marsala or dry red wine
Coarse salt and freshly ground pepper to taste
1 pound tagliatelle
Freshly grated Parmesan cheese to taste

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 MARSALA WITH PASTA



Chicken Marsala with Pasta image

This dish is elegant enough for company, but quick and easy enough for a weeknight. My family always looks forward to this chicken. Leftover broiled chicken breasts work fine and save you time, too.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 cups sliced fresh mushrooms
1/4 cup butter, divided
2 teaspoons minced garlic
2-1/4 cups hot water
1/4 cup Marsala wine or chicken broth
1 envelope (4.3 ounces) fettuccini and chicken-flavored sauce mix
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 tablespoons sour cream

Steps:

  • In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.

Nutrition Facts : Calories 453 calories, Fat 23g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 964mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

FETTUCCINE WITH TOMATO AND CHICKEN LIVER SAUCE



Fettuccine with Tomato and Chicken Liver Sauce image

Here is a delicious pasta recipe, another example of the Roman affinity for offal. Whether tripe (trippa) or paiata (pasta sauce made with the stomach of a suckling lamb); or oxtails braised with tomatoes, celery and carrots (coda alla vaccinara), a true Roman meal is bound to include one of them. So what's a little chicken liver with pasta, as in this dish? The Romans love it and have been enjoying it for centuries, so why shouldn't you?

Yield serves 6

Number Of Ingredients 15

1 1/2 pounds fresh fettuccine, page 224
1/2 cup dried porcini mushroom slices (about 1/2 ounce)
1 1/2 cups hot chicken, vegetable, or other light stock
1/2 cup extra-virgin olive oil, plus more for finishing
1 cup chopped onion
2 plump garlic cloves, peeled and crushed
1/2 teaspoon coarse sea salt, or to taste, plus 2 tablespoons for cooking the pasta
2 ounces fatty prosciutto, preferably a thick slice, cut into 1/4-inch-wide strips
1/2 pound chicken livers, cleaned and cut into 1/4-inch pieces
1/2 cup dry white wine
2 cups canned Italian plum tomatoes, preferably San Marzano, with juices, crushed by hand
1 cup freshly grated Pecorino Romano
A heavy-bottomed high-sided skillet or sauté pan, 14-inch diameter
A food processor fitted with steel blade
A pasta-rolling machine

Steps:

  • To prepare the sauce: Drop the dried porcini into the hot stock, and let it rehydrate for 30 minutes or longer. Before you start cooking, lift the soaked mushrooms from the stock and squeeze them dry-saving all the liquid, of course. Cut the mushrooms in bite-sized pieces, about 1/2 inch. Let the stock sit so any sediment settles to the bottom of the container.
  • Pour 1/3 cup olive oil in the skillet, and set it over medium-high heat. Stir in the onion and garlic, and salt lightly. Cook the onion for a couple of minutes, until it's wilting and sizzling.
  • Clear a space in the pan, and drop in the prosciutto strips. Toss these in the hot spot to caramelize for a minute, then stir them in with the onion.
  • Clear another hot spot for the chopped chicken livers; salt the pieces lightly, stir for a minute until they start to sizzle, then mix with everything else.
  • Introduce the porcini the same way: cook them for a minute in a hot spot, then stir in with other ingredients.
  • Pour in the wine, bring it to a boil, and let it bubble for a minute or so. Pour in the mushroom-soaking stock (but not the sediment in the container). Bring to a boil, and let cook rapidly to reduce slightly, about 2 minutes.
  • Pour the crushed tomatoes and their juices into the pan, and stir. Rinse the tomato container with a cup or so of "slosh" water, and stir in. Season lightly with salt.
  • Bring the sauce to a boil, then adjust the heat to keep it perking gently. Stir in another 2 tablespoons of olive oil; cook the sauce uncovered for about 20 minutes, to thicken it and develop the flavors.
  • As the sauce cooks, start heating a large pot of water for the fettuccine, if you will be serving it right away. You will need about 8 quarts of water with 2 tablespoons of coarse salt for this big batch of fresh fettuccine.
  • When the sauce is almost reduced to the consistency you like, start cooking the pasta. (If you will be cooking the pasta later, turn off the heat and let sauce cool; it will thicken as it sits.)
  • Have the pasta water at a full rolling boil. Just before adding the fettuccine, shake each small nest of noodles in a colander or sieve to remove excess flour.
  • Drop in the fettuccine nests at the same time; keep stirring and lifting with tongs to loosen the nests and separate the strands. Cover the pot, and bring the water back to the boil over high heat; stir once or twice to keep the fettuccine from sticking. (At this point, bring your sauce to a simmer if it has been turned off.)
  • When the water's at a rolling boil again, stir and cook the fettuccine for about 2 minutes, or until the strands are cooked al dente. Lift out the noodles in big bunches, using tongs and a spider, and lower them into the sauce; work quickly, so the noodles don't overcook.
  • Toss the fettuccine continuously in the simmering sauce until they're all coated. If the sauce is too thick, loosen it with spoonfuls of hot pasta-cooking water; if the sauce is soupy, cook rapidly over high heat for a few moments to thicken.
  • Turn off the heat, and toss the pasta with half of the grated cheese; drizzle over it a final flourish of olive oil.
  • Serve right away-from the skillet, or a large warm serving bowl if you prefer-passing more cheese at the table.

CHICKEN LIVERS TOMATO MARSALA SAUCE OVER LINGUINE



Chicken Livers Tomato Marsala Sauce over Linguine image

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

8 ounce(s) linguine
salt
SAUCE
2 tablespoon(s) butter
1 small leek washed well. white and light green parts only sliced
1 1/2 cup(s) chicken livers cut into bite size pieces
1 teaspoon(s) salt
1 1/2 cup(s) marsala wine
2 cup(s) san marzano canned tomatoes pureed in food processor
4 clove(s) garlic minced
fresh parsley for garnish

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

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