The Originators of Quick & Easy Cooking!


Sauteed Chicken Livers and Pasta

(2 Votes)
45 Min

Our Italian-inspired recipe for Sauteed Chicken Livers and Pasta makes for a great dinner entree! This recipe is loaded with extra hearty and flavorful yumminess, as well as a ton of good-for-you nutrients. It's what we like to call a win-win kind of dish!

What You'll Need

  • 1 pound linguine
  • 1/2 cup (1 stick) butter
  • 1 bay leaf
  • 1 pound chicken livers, cut in half
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 jar (26 ounces) spaghetti sauce
  • 1 package (10 ounces) frozen peas, thawed

What to Do

  1. In a 6-quart soup pot, cook the linguine according to the package directions; drain, rinse, drain again and set aside in the colander.

  2. In the same pot, melt the butter over high heat. Add the bay leaf and stir constantly until the butter turns golden brown. Add the livers, onion, salt, and pepper. Cook for 10 to 12 minutes, or until the livers are no longer pink and the onions are tender, stirring frequently. Add the spaghetti sauce and cook for 2 to 3 minutes, or until bubbly. Add the peas and return the pasta to the pot, stirring until thoroughly combined Cook for 3 to 5 minutes, or until heated through.

  3. Be sure to remove the bay leaf before serving.


An old-fashioned butcher, or even some supermarkets, will still include all the parts when you buy a whole chicken, so you can save the livers until you have enough to make this recipe. Or you can usually buy chicken livers in a 1-pound package in the supermarket meat department.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I have had this at an old fashioned Italian restaurant in Milwaukee. Love it.

They have served this wonderful dish at Joe's of Westlake in South San Francisco for many years. It's my very favorite!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.


Herb Crusted Lamb with Mint Sauce

Instead of cooking ham or prime rib for Easter, why not try something new this year? Our Herb-Crusted Lamb with Mint Sauce may look and sound fancy, but it's really easy to do. It's basically a rack of lamb that's coated with herbs and spices before it's roasted to perfection. Just before serving, it's finished off with a mint-wine reduction. The end result is an Easter-worthy main dish that'll impress everyone at the table.

About Us More From Mr. Food Advertise on Privacy Policy Terms of Service FAQ Press Room Contact Us Keyword Index Find Us on TV Do Not Sell My Personal Information Today's Recipe Subscribe Unsubscribe Site Map RSS

---- 1 ----