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You are here: Home / Recipes / Easy Ways to Extra Veg (and Fruit) / Pasta with Chicken Liver, Tomato & Mushrooms

Pasta with Chicken Liver, Tomato & Mushrooms

Published on July 7, 2009 by Helen 13 Comments
Last Updated on July 9, 2018

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pasta, chicken liver, tom and mushroom

We rarely eat meat and animal products these days, my body seems to work better on a near vegan diet, on the occasions that we do eat meat and diary I prefer to eat organic, free range products and know exactly where they have come from.    Consequently I was somewhat taken aback by an odd craving that took me a while to identify as being for chicken livers.

Like much offal chicken livers are relatively cheap, full of flavour and vitamins and minerals, the bad news is that they are high in cholesterol, but I reckon that we had about 50g each of liver, and our diets are cholesterol free for the majority of the time.

I slowly cooked the livers in a tomato sauce with mushrooms, balsamic vinegar adds some depth and the knob of butter makes the sauce far smoother, it does need a long cook, after half an hour the flavours suddenly gel and work together

 

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4.84 from 6 votes

Table of Contents

  • Pasta with Chicken Liver, Tomato & Mushroom Sauce
    • Ingredients
    • Instructions
    • Notes

Pasta with Chicken Liver, Tomato & Mushroom Sauce

Pasta with Chicken Liver, Tomato & Mushroom Sauce
Servings: 4 people
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time40 mins
Total Time50 mins

Ingredients

  • 2 small onions  - finely chopped
  • 1 tbs olive oil
  • 2 cloves garlic - finely chopped
  • 8 oz (200g) Chicken livers (please buy free range - roughly chopped)
  • 4 oz (100g) mushrooms (sliced)
  • 1 12oz tin plum tomatos
  • 1 Espresso cup white wine or white vermouth
  • 1 tbs balsamic vinegar
  • 1 tbs fresh oregano  - roughly chopped
  • 1/2 oz butter
  • Salt & pepper to taste

Instructions

  • Finely chop the onions and fry in the olive oil with a pinch of salt until translucent and turning golden.   Add the garlic, chicken livers (I cut them into 1 - 2 cm pieces using scissors) and mushrooms, fry for several minutes.   Add all the other ingredients, stir and allow to simmer with the lid ajar for at least 40 minutes.
  • Serve with the pasta of your choice.

Notes

Notes: The longer this cooks the better it will be, next time I make it I am going to use passata rather than the tinned tomatos and cook it for several hours in the slow cooker.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Pasta with Chicken Liver, Tomato & Mushroom Sauce
Amount Per Serving
Calories 314 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 203mg68%
Sodium 80mg3%
Potassium 449mg13%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 5g6%
Protein 11g22%
Vitamin A 6390IU128%
Vitamin C 15.3mg19%
Calcium 57mg6%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main meal
Cuisine: Italian
Keyword: pasta with chicken liver
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Filed Under: Easy Ways to Extra Veg (and Fruit), Pasta, Poultry Ingredients: Alcohol, Chicken, Dairy, Garlic, Mushrooms, Oil, Onion, Oregano, Tomatoes, Vermouth

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    Recipe Rating




  1. Ruth

    5 stars
    Wow, great dish. Thanks for sharing with Presto Pasta Nights.
    I love chicken livers, but there’s no way my Honey would even try this one. Guess I’ll have to make it when he’s out of town or working late.

    Reply
  2. Amalia

    5 stars
    Hello, I read this recipe and I want to try it … I have a question ; the time to cook is not to long ? The chicken liver and the mushrooms have a short time to cook. Thank you and scuse me my english , Amalia

    Reply
    • Helen

      Hi Amalia,

      It needs to cook for at least half an hour – or far longer. I made this as a quick supper, I imagine that if you let the saice simmer for hours it would change and taste quite different (and also be delicious).

      Helen

      Reply
  3. Graziana

    5 stars
    Great recipe! Is it chives on the topping?
    Thank you for sharing this with Presto Pasta Nights!

    Reply
  4. Alpacaaddict

    This looks delicious, and economical. I shall try it this week.

    Reply
  5. The Food Hunter

    You’ve inspired me with this recipe. It looks delicious. I love chicken livers but have never really cooked them myself. thanks for the inspiration.

    Reply
  6. hannah

    4 stars
    This looks delish! i don’t think a bit of liver every now and then is going to do much harm with the cholesterol, i’m sure all that vitamin A makes up for it!! just found your blog and really love it, can’t wait to read your next installment!!

    Reply
  7. Amy

    I am the only one I know that likes chicken livers. My mother would make them with apple and wrapped in bacon 1-2x a year as a special treat. I haven’t had them in ions. Your pasta dish looks fabulous and now I’m craving them!

    Reply
  8. Shell

    5 stars
    I don’t like Liver but I may have to try them again. Interestingly I heard on Radio BBC2 last night that eating foods with high cholesterol in them isn’t an issue when eating to prevent our own high cholesterol, eating foods high in saturated fats is the issue and also hydrogenated and trans fats aren’t good, all very interesting stuff.

    Reply
  9. Al

    5 stars
    Thanks a lot. I have had a pack of livers in my freezer for months, and, other than pate I could think of no earthly use for them. This is great.

    Reply
  10. Chicken Livers

    This is a great recipe, thanks for sharing.

    Reply
  11. Leandra

    Hi, I want to try this, sounds lovely, but I only have fresh sage in my fridge, will that work? Thanks, Leandra

    Reply
    • Helen

      Of course. chop it finely and do not use too much, I find sage quite powerful!

      Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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