Pasta with Chicken Livers Broccoli
Savor the rich, rustic flavors of Pasta with Chicken Livers and Broccoli—a deliciously hearty dish that brings together tender pasta, earthy chicken livers, and vibrant broccoli florets. This recipe features a perfectly balanced sauce of garlic, shallots, and dry white wine, finished with a hint of Parmesan and fresh parsley for a touch of elegance. The chicken livers are seared to perfection, creating a delectable contrast of textures, while a pinch of red chili flakes adds optional heat for an extra kick. Ideal for weeknight dinners or a cozy gathering, this dish is easy to prepare in under 45 minutes and guarantees a satisfying, gourmet twist on classic pasta recipes. Perfect for fans of nutrient-packed, flavorful meals!
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Ingredients
- 300 grams Pasta (spaghetti, fettuccine, or penne)
- 250 grams Chicken livers, trimmed and cleaned
- 200 grams Broccoli florets
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 1 medium-sized Shallot, finely chopped
- 80 milliliters Dry white wine
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red chili flakes (optional)
- 2 liters Water (for boiling pasta and broccoli)
Directions
Step 1
Bring a large pot of salted water to a boil. While waiting for the water to boil, prepare the chicken livers by trimming away any connective tissue and cutting larger pieces into bite-sized chunks.
Step 2
Once the water is boiling, blanch the broccoli florets for 2 minutes until bright green and slightly tender. Remove with a slotted spoon and set aside. Keep the water boiling.
Step 3
Cook the pasta in the same boiling water according to package instructions until al dente (reserve 1 cup of pasta water before draining). Drain the pasta and set aside.
Step 4
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken livers. Cook for 3-4 minutes per side until browned on the outside but still slightly pink in the center. Remove the livers from the skillet and set them aside.
Step 5
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, sauté the minced garlic and chopped shallot for 1-2 minutes until softened and fragrant.
Step 6
Deglaze the pan by pouring in the dry white wine and scraping up any browned bits stuck to the bottom. Let the wine reduce by half, about 2-3 minutes.
Step 7
Return the chicken livers to the skillet, then add the blanched broccoli florets. Toss everything gently to combine.
Step 8
Add the cooked pasta to the skillet, along with ¼ cup of the reserved pasta water. Toss everything until well combined. If the sauce seems dry, add more pasta water a little at a time.
Step 9
Stir in grated Parmesan cheese and chopped parsley. Season with salt, black pepper, and red chili flakes (if using). Toss again to evenly distribute the flavors.
Step 10
Serve immediately in bowls with additional Parmesan cheese, if desired.
Nutrition Facts
| Serving size | (3018.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1715.0 |
| Total Fat 95.9g | 0% |
| Saturated Fat 35.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 974.5mg | 0% |
| Sodium 3466.0mg | 0% |
| Total Carbohydrate 117.0g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 9.1g | |
| Protein 88.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 752.7mg | 0% |
| Iron 29.2mg | 0% |
| Potassium 987.1mg | 0% |
Source of Calories