Healthy Chicken Pasta Recipe2017-07-25
- Yield : 6-8 serving plates
- Servings : 6-8
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
Healthy chicken pasta recipe.
Chicken liver with vegetables and cooked spaghetti or pasta, very delicious! Many people ask me how to cook pasta “al dente”? To cook pasta, bring 7 pints (3½ L) water to a brisk boil. Add small amounts of pasta at a time. Hold a small amount of long spaghetti or pasta near the end and gently lower it into the rapidly boiling water; it softens and curves around the pan as it enters the water.
Boil briskly, uncovered, stirring occasionally, until just tender. The Italians call it “al dente”- the pasta should be firm when bitten between teeth. Do not overcook. Drain cooked pasta in a colander. Do not rinse. serve hot.
For delaying serving, undercook the pasta and remove it from the heat. drain slightly and add a cup or two cold water. Let it stand until ready to use. Reheat if necessary and drain. When using in salads, cook, drain, and chill the pasta, then rinse it under running cold water and drain thoroughly.
You can also cook Chicken pasta in a slow cooker ( recipe adapted from https://cooking.nytimes.com/). To cook it in the slow cooker, you need to use the following ingredients:
1/2 pound (240 g) mushrooms, 1 pound (480 g) chicken livers, all purpose flour, pinch of cayenne pepper, 1 tablespoon olive oil, 2 tablespoons unsalted butter, 2 large shallots, finely diced, 1/4 cup (60 ml) dry sherry, 2-3 cups (500-750 ml) chicken stock, 1/2 cup creme fraiche, 1 pound (480 g) pasta, 4 egg yolks, 3 tablespoons freshly squeezed lemon juice, 1/2 teaspoon grated lemon zest, 2 teaspoons chopped fresh tarragon, 1 tablespoon chopped fresh parsley, 1 tablespoon finely chopped chives, 2 oz (60 g) thinly sliced Prosciutto
Healthy Chicken Pasta Recipe
- 1/2 cup (125 ml) olive oil
- 1/4 cup unsalted butter
- 2 cups finely chopped yellow onion
- 2 cloves garelic,peeled and crushed
- 1/2 pound (240 g) chicken livers
- 1/2 cup finely chopped fresh parsley
- 1 green bell pepper,sliced
- 13 oz (390 ml) can tomatoes
- 1/3 cup (80 ml) dry red wine
- salt and freshly ground black pepper,to taste
- 1 pound (480 g) spaghetti
In a large nonstick skillet, heat the olive oil and butter over medium-high heat. Add the onion and garlic, and saute, stirring occasionally, until golden.
Add chicken livers and gently saute for 5 minutes. Stir in parsley and sliced green bell pepper. Cover and simmer for a further 10 minutes.
Stri in tomatoes, dry red wine, and seasoning. Simmer, covered, for 20 minutes, stirring occasionally.
Meanwhile, cook the spaghetti until tender. Using a colander,drain. Serve with the suace.
Average Member Rating
(5 / 5)
1 people rated this recipe
This information is per serving.