Healthy Chicken Pasta Recipe

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 crème 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

See full recipe at https://cooking.nytimes.com/recipes/1016401-creamy-chicken-liver-pasta-with-wild-morels

Healthy Chicken Pasta Recipe

Ingredients

• 1/2 cup (125 ml) olive oil
• 1/4 cup unsalted butter
• 2 cups finely chopped yellow onion
• 2 cloves garlic, 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

Method