Italian · Dinner
Chicken Liver Pasta
Tuscan-style pasta with pan-seared chicken livers, sage, garlic, white wine and tomato paste tossed into short pasta finished with butter and parmesan. The livers stay pink-centered for creaminess, the sauce clings light and glossy, and the plate carries savory, slightly mineral depth balanced by acidity.
$5
10 minsPrep
18 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
682Calories
43.1gProtein
27.6gFat
59.1gCarbs
3.9gSugar
3.4gFiber
900mgSodium
705mgChol
10.2gSat Fat
771mgPotassium
166mgCalcium
11.3mgIron
24.3mcgVitamin B12
9.2mgVitamin C
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Trim connective bits from chicken liver, pat dry with paper towel, cut into bite-sized pieces, and season lightly with salt and pepper.
2
Sear
Heat olive oil in a skillet over medium-high heat until shimmering, add liver pieces in a single layer, and sear 2 minutes per side until browned outside and pink inside.
3
Deglaze
Pour white wine into the skillet, scrape the base with a spoon, then add garlic, sage, and tomato paste and simmer 2 minutes until slightly thickened.
4
Build
Add drained pasta, butter, and chicken stock to the skillet, toss over low heat 1 minute until glossy, then off heat stir in lemon juice, parmesan, and black pepper, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g, trimmed and patted dry chicken liver
- 5.2 oz150g dry short pasta such as penne or orecchiette
- 2 tbsp2 tbsp olive oil
- 2 tbsp28g butter
- 4 cloves4 cloves garlic
- 88 fresh sage leaves
- 1/2 cup120ml dry white wine
- 2 tsp10g tomato paste
- 1/2 cup120ml chicken stock
- 2 tbsp14g grated parmesan
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp lemon juice
