Creamy Chicken Liver Pasta Recipe 415

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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

CREAMY CHICKEN LIVER PASTA RECIPE - (4.1/5)



Creamy Chicken Liver Pasta Recipe - (4.1/5) image

Provided by Johanna

Number Of Ingredients 7

250 g chicken livers trimmed and chopped
2 small onions sliced
175 ml cream
2 eggs beaten
Salt and pepper
Parmesan cheese
Oil for frying

Steps:

  • Add about 3 tablespoons oil to a pan on a medium heat and fry the onions until they begin to brown. Add the chicken livers and cook, stirring until the begin to change colour. Add the cream and mix to combine and cook for 2 minutes. Add the beaten eggs, stir quickly and remove from heat. Season with and pepper and add to your favorite cooked pasta and top with finely grated parmesan cheese.

CREAMY CHICKEN PASTA



Creamy Chicken Pasta image

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

Kosher salt
2 tablespoons unsalted butter
1 shallot, chopped
2 stalks celery, thinly sliced, plus chopped leaves for topping
2 carrots, shredded
1 teaspoon chopped fresh thyme
Freshly ground pepper
1/2 cup dry sherry or white wine
1 1/2 cups heavy cream
Pinch of freshly grated nutmeg
1 1/4 pounds skinless, boneless chicken breasts, cut into thin strips
1 cup grated gruyere cheese (about 4 ounces)
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
12 ounces fresh fettuccine
1 cup sugar snap or snow peas, strings removed and thinly sliced

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
  • Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
  • Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.

CREAMY CHICKEN PASTA



Creamy chicken pasta image

Try our crowd-pleasing creamy chicken pasta for your next family meal. It's packed with flavour and is easy for anyone to make, including children

Provided by Monaz Dumasia

Categories     Dinner

Time 25m

Number Of Ingredients 9

300g dried penne
2 tsp olive oil
1 garlic clove, crushed
75g baby spinach leaves
250g soft cheese
25g parmesan
4 cooked chicken breasts (about 450g), shredded with a fork
100g frozen peas
small bunch of parsley or basil, chopped

Steps:

  • Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
  • Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
  • Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.

Nutrition Facts : Calories 668 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 0.7 milligram of sodium

CREAMY CHICKEN AND PASTA



Creamy Chicken and Pasta image

Rich, flavorful and laced with wine, this creamy chicken pasta is a family favorite. No one ever guesses it's so quick and easy! -Elaine Moser, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 14

2 cups uncooked penne pasta
2 cups sliced fresh mushrooms
1 cup sliced green onions
2 tablespoons butter
1/2 cup white wine or chicken broth
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/3 cup water
1 cup heavy whipping cream
2 cups cubed cooked chicken
2 tablespoons capers, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 431 calories, Fat 25g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 420mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

CREAMY QUICK AND EASY CHICKEN WITH PASTA



Creamy Quick and Easy Chicken with Pasta image

This is literally the quickest, easiest, and tastiest meal you can make! It is very good and creamy! My husband was surprised to how quickly I made this dish.

Provided by LadyG

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 30m

Yield 2

Number Of Ingredients 18

3 tablespoons butter
1 tablespoon olive oil
½ medium onion, cut into strips
1 ½ tablespoons minced garlic
2 (4 ounce) skinless, boneless chicken breast halves, cut into strips
1 teaspoon Cajun seasoning
½ teaspoon chicken seasoning
¼ teaspoon salt
4 ounces penne pasta
⅓ cup heavy cream, or more to taste
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
⅓ cup heavy cream, or more to taste
¼ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh parsley
1 teaspoon sliced green onions

Steps:

  • Combine butter and olive oil with onion and garlic in a skillet over medium heat; saute for 3 minutes. Add chicken, Cajun and chicken seasonings, and salt. Reduce heat to medium-low and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Remove 2 tablespoons of the pasta cooking water and add it to the chicken along with the heavy cream, onion powder, garlic powder, and pepper. Stir until well combined and lower the heat; cook for 2 minutes.
  • Drain penne, toss with the chicken, then add in mozzarella and Parmesan cheeses. Sprinkle in parsley and green onions and serve immediately.

Nutrition Facts : Calories 893 calories, Carbohydrate 48.8 g, Cholesterol 232.5 mg, Fat 61.2 g, Fiber 2.7 g, Protein 39 g, SaturatedFat 33.5 g, Sodium 906.3 mg, Sugar 3.8 g

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