Fusilli And Chicken Livers Recipe
Are you looking for an enjoyable fusilli and chicken livers recipe? A good way to use up pasta is to make some delicious fusilli and chicken livers. A lip-smacking main dish, this fusilli and chicken livers completes your spread. A family favorite that is feasted upon every weekend, this fusilli and chicken livers recipe should not be missed!
Ingredients
1 tbsp (15 ml) oil
1 lb (500 g) chicken livers, cut in 2
2 tbsp (30 ml) butter
1 onion, finely chopped
1/2 lb (250 g) mushrooms, diced
1 red pepper, diced
1/2 cup (125 ml) dry red wine
1 cup (250 ml) tomato sauce, heated
1 cup (250 ml) beef stock, heated
1/4 tsp (1ml) thyme
1/2 tsp (2 ml) basil
1 tsp (5 ml) cornstarch
2 tbsp (30 ml) cold water
3/4 lb (375 g) fusilli, cooked and still hot
Salt and pepper
Directions
Heat oil in frying pan and cook livers 3 minutes each side; season well.
Remove and set aside.
Add butter, onion and mushrooms to pan; cook 3 minutes over medium heat.
Add red pepper and cook 2 minutes; season well.
Pour in wine and cook 3 minutes over high heat.
Mix in tomato sauce, beef stock and seasonings; cook 2 minutes.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Add livers, simmer 5 minutes then pour over hot fusilli.
Remove and set aside.
Add butter, onion and mushrooms to pan; cook 3 minutes over medium heat.
Add red pepper and cook 2 minutes; season well.
Pour in wine and cook 3 minutes over high heat.
Mix in tomato sauce, beef stock and seasonings; cook 2 minutes.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Add livers, simmer 5 minutes then pour over hot fusilli.
