Main Page
Fast and tasty
Chicken hearts with pasta on frying pan

Skillet Chicken Hearts with Pasta

A very fast, tasty, and filling dinner for the whole family! Skillet chicken hearts with pasta is one of the simplest and quickest dishes to make from organ meats. There's no need to cook a meat-and-gravy base and a side dish separately — just half an hour and you have a complete meal that can feed the whole family. It comes out tasty, juicy, and appetizing: the chicken hearts are soft and tender, and the pasta soaks up all the juices and aroma of the heart gravy.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken hearts

300

Pasta

300

Carrots

Onion

Tomato paste

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 9 g

Fats 18 % 8 g

Carbohydrates 61 % 27 g

207 kcal

GI: 15 / 85 / 0

Cooking method

Cooking time: 30 min

Step 1:

Prepare the ingredients from the list. Rinse the chicken hearts well under running water, trim off the fat and membranes with a knife, and cut the hearts into small pieces. Rinse again to remove any excess blood and drain them in a colander so all the liquid runs off.
Step 2:

Peel the onion and cut it into dice.
Step 3:

Wash and peel the carrots and grate them on a medium grater.
Step 4:

Pour the vegetable oil into a skillet. Turn on the heat and let it warm up. Add the onion and carrot to the oil. Fry the vegetables until the onion is translucent and the carrot is soft.
Step 5:

Add the prepared chicken hearts to the skillet with the carrot and onion. Fry them first over high heat, stirring constantly with a spatula, until the hearts turn slightly pale. Add salt and ground black pepper to taste and stir. Then pour in a little water, add a couple of tablespoons of tomato paste, reduce the heat to medium, and simmer for about 20 minutes, covered. Meanwhile, fill a pot with water.
Step 6:

Turn on the heat and add a pinch of salt to the water. When it boils, drop in the pasta. You can use any pasta shape you have and like — it doesn't really change the flavor of the dish. The one thing is that the dish will be tastier and healthier with durum wheat pasta. Cook the pasta for about 8 minutes, until al dente, so it's still slightly firm. Drain it in a colander and let the water run off completely.
Step 7:

Add the pasta to the skillet with the chicken hearts and vegetables. Stir and keep it over the heat for another 8 minutes or so. Turn off the heat. The dish is ready.
Step 8:

Serve the chicken hearts with pasta. Enjoy!