Spaghetti with Chicken Livers Recipe
Ingredients
| Spaghetti package | 1 | |
| Boiling salted water | ||
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Mushrooms | 1/2 pound, sliced | |
| 4 green onions (including tops), sliced | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup Marsala or white wine | ||
| Chicken livers | 1 pound, cut in half | |
Directions
For the Pasta; Follow the package directions and cook the spaghetti in a large kettle of boiling salted water until al dente; drain thoroughly.
Meanwhile, in a wide frying pan over medium-high heat, melt butter.
Add mushrooms and onions and cook, stirring, until vegetables are soft (2 to 3 minutes).
Add parsley, Marsala, and livers.
Cook, stirring often, until livers are just firm but still slightly pink in center when slashed (about 5 minutes).
Place hot drained spaghetti in a serving bowl and toss with chicken liver mixture until well combined.
Meanwhile, in a wide frying pan over medium-high heat, melt butter.
Add mushrooms and onions and cook, stirring, until vegetables are soft (2 to 3 minutes).
Add parsley, Marsala, and livers.
Cook, stirring often, until livers are just firm but still slightly pink in center when slashed (about 5 minutes).
Place hot drained spaghetti in a serving bowl and toss with chicken liver mixture until well combined.
Chef
