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#WFD – Creamy Chicken Liver and Mushroom Pasta
Combine the sauce with the cooked spaghetti, transfer to a serving dish and top with chopped parsley then serve immediately
POLOKWANE – It’s not everyday that one would find chicken livers in a pasta, but adding them to a dish adds a different flavour and makes it unique.
What’s for Dinner suggests making the dish nutritious by using wholewheat spaghetti, low-fat milk and a nice generous handful of baby spinach leaves stirred in towards the end of your cooking time.
Ingredients
- 200g durum wheat spaghetti
- 15ml sunflower oil
- 10ml crushed garlic
- 1 onion, diced
- 1 green pepper, diced
- 2.5ml Robertsons Crushed Chillies (add extra if desired)
- 1 punnet (250 g) button mushrooms, sliced
- 500g chicken livers, cleaned
- 500ml milk
- 1 x KNORR Beef Stroganoff Dry Cook-in-Sauce
- 15ml fresh parsley, chopped
Method
- Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the spaghetti until al dente (cooked but still firm to the bite) then drain and set aside
- Heat oil in a large pot or deep pan and fry the garlic, onion, green pepper until soft
- Add the chillies and fry for 1 minute to release the flavor and aroma
- Add the sliced mushrooms and sauté for 5 minutes
- Add the chicken livers and fry until well browned then stir in the milk and contents of the sachet of KNORR Beef Stroganoff Dry Cook-in-Sauce
- Allow to simmer on a low heat for 10 minutes stirring occasionally
- Combine the sauce with the cooked spaghetti, transfer to a serving dish and top with chopped parsley then serve immediately
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