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Chicken Liver Vegetable Medley

Tummy.Tucker's picture
  Vegetable oil 1⁄2 Teaspoon, divided
  Vegetable oil 1⁄2 Teaspoon (Divided)
  Chicken livers 5 Ounce
  Onion 1⁄2 Cup (8 tbs), sliced
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Green bell pepper 1⁄2 Cup (8 tbs), diced
  Garlic 2 Clove (10 gm), minced (Small Cloves)
  All-purpose flour 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Tomato sauce 2 Tablespoon
  Instant chicken broth and seasoning mix 1 Ounce (1 Packet)
  Tomato 1 Medium, cut into wedges
  Spaghetti 1⁄2 Cup (8 tbs), cooked
  Pepper 1 Dash (Or To Taste)

1) In a 10-inch nonstick skillet, saute the livers in 1 teaspoon oil over a high heat for 1 to 2 minutes, until no longer red.
Remove from the skillet and keep aside.
2) In the same skillet, saute the onion, mushrooms, bell pepper and garlic in 1/2 teaspoon oil for 1 minute.
3) Sprinkle the vegetables with flour, stir and cook for another 1 minute.
4) Gradually stir in water, tomato sauce and broth mix, bring to a boil, then simmer for 1 to 2 minutes, until the liquid is thickened.
5) Stir in the tomato wedges, spaghetti, pepper and reserved livers. Then cook covered for 1 to 2 minutes until the mixture is thoroughly heated and the liver is cooked.

6) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 132 Calories from Fat 30

% Daily Value*

Total Fat 3 g5.2%

Saturated Fat 0.79 g4%

Trans Fat 0 g

Cholesterol 122.3 mg40.8%

Sodium 49.5 mg2.1%

Total Carbohydrates 17 g5.7%

Dietary Fiber 1.3 g5.3%

Sugars 2.7 g

Protein 9 g18.9%

Vitamin A 85.7% Vitamin C 45.9%

Calcium 2.4% Iron 22.8%

*Based on a 2000 Calorie diet

Chicken Liver Vegetable Medley Recipe