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Spaghetti With Chicken Livers

Thrifty.Chef's picture
Ingredients
  Spaghetti 1 Pound
  Olive oil/Vegetable oil 3 Tablespoon
  Finely chopped green onions 1⁄2 Cup (8 tbs)
  Dry white wine 3⁄4 Cup (12 tbs)
  Chicken livers 1⁄2 Pound, drained and chopped
  Butter/Margarine 3 Tablespoon
  Dried sage 1⁄4 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Minced parsley 2 Tablespoon
Directions

1. Cook the spaghetti according to package directions.
2. Meanwhile, heat the oil in a 10-inch skillet over moderate heat. Add the green onions, and cook, uncovered, for 5 minutes, or until soft.
3. Add the wine to the skillet, and simmer, uncovered, for 2 minutes. Add the chicken livers, butter, sage, salt, and pepper, and simmer for 10 more minutes.
4. Drain the spaghetti thoroughly in a colander, and place in a warm serving bowl. Toss the chicken liver mixture with the spaghetti, and sprinkle with the cheese and parsley. Serve with a green salad or with Baked Zucchini with Tomatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy

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