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chicken livers tomato marsala sauce over linguine

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

This is a northern Italy dish that is so good. I like to add parmesan cheese too. If you don't like chicken livers you can just use chicken cubes

►
yield 4 serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For chicken livers tomato marsala sauce over linguine

  • 8 oz
    linguine
  • salt
  • SAUCE
  • 2 Tbsp
    butter
  • 1 sm
    leek washed well. white and light green parts only sliced
  • 1 1/2 c
    chicken livers cut into bite size pieces
  • 1 tsp
    salt
  • 1 1/2 c
    marsala wine
  • 2 c
    san marzano canned tomatoes pureed in food processor
  • 4 clove
    garlic minced
  • fresh parsley for garnish

How To Make chicken livers tomato marsala sauce over linguine

  • 1
    Cook the pasta in boiling salted water until almost al dente. Drain reserving 1/2 cup pasta water.
  • 2
    For the sauce Add butter to saucepan. Add the leek and saute 2 minutes. Add the chicken livers and salt and cook 2 more minutes stirring constantly. Add the wine and bring to a boil. Let reduce until the wine is down to about 1/2 cup. Add the tomatoes and 1/2 cup pasta water. Bring to a simmer and add the garlic.
  • 3
    Stir in the linguine and cook for about 3 minutes. Serve with fresh parsley for garnish
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Categories & Tags for Chicken Livers Tomato Marsala Sauce over Linguine:

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