Spaghetti With Chicken Livers
Serving Size : 4
Ingredients for prepare Spaghetti With Chicken Livers
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | slices | bacon - diced |
| 1 | pound | chicken livers - cut in half |
| 1 | | onion - finely chopped |
| 4 | ounces | mushroom pieces - drained |
| 1 | clove | garlic - minced |
| 6 | ounces | tomato paste |
| 13 3/4 | ounces | chicken broth |
| 1 | teaspoon | Italian seasoning |
| 1/2 | teaspoon | salt |
| 1/2 | teaspoon | sugar |
| 1 | dash | pepper |
| 1/4 | cup | parsley - chopped |
| 1 | pound | spaghetti - cooked, and drained |
| 2 | tablespoons | soft butter |
recipe Spaghetti With Chicken Livers
1. In a large frying pan cook bacon until crisp
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and browned; remove with a slotted spoon and drain on paper towels.
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In bacon drippings, cook chicken livers, about half at a time until nicely browned on all sides; remove from pan
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and reserve. 2. Add onion and mushrooms to pan cook until tender and beginning to brown.
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Mix in garlic, tomato paste, chicken broth, Italian seasoning, salt, sugar. and pepper. Bring
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to a boil reduce heat, and simmer, uncovered, for 17 to 20 minutes, stirring occasionally. 3. Return chicken
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livers and bacon to sauce; cook 5 minutes longer. Stir in parsley.
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Lightly mix hot cooked spaghetti with butter; top with chicken liver sauce. Add
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grated Parmesan cheese to taste.
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