Spaghetti With Chicken Liver Sauce Recipe
Servings: 6
Ingredients
- 2 T butter
- 1/2 c. finely minced onion
- 1/2 c. finely minced celery
- 1 clove garlic, chopped
- 1 can (1 pound 12 ounce) tomatoes in puree
- 1/4 c. minced parsley
- 1/4 teaspoon dry marjoram
- 1/4 teaspoon crushed rosemary
- 1/4 teaspoon crushed basil
- 1/4 teaspoon crushed thyme
- 1 teaspoon iodized salt
- 1/4 teaspoon red pepper sauce
- 1 can (6 to 8 ounce) sliced mushrooms or possibly stems and pcs, liquid removed
- 1 pound chicken livers, cut in halves
- 8 ounce spaghetti or possibly linguini
- 1/2 c. grated Parmesan cheese
Directions
- Heat butter in large saucepan. In it cook the onion, celery and garlic till tender. Add in tomatoes, parsley, marjoram, rosemary, basil, thyme, salt and red pepper sauce.Bring to a boil, reduce heat and simmer, uncovered, for 30 min. Add in liquid removed mushrooms and halved chicken livers and simmer 15 min longer or possibly till done and sauce is thick.
- Cook spaghetti according to package instructions; drain and place on serving platter or possibly on individual serving plates. Cover with sauce and sprinkle with grated Parmesan cheese. Serve with extra cheese, if you like.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 6 servings | |
| Calories 294 | |
| Calories from Fat 71 | 24% |
| Total Fat 8.05g | 10% |
| Saturated Fat 3.57g | 14% |
| Trans Fat 0.05g | |
| Cholesterol 272mg | 91% |
| Sodium 728mg | 30% |
| Potassium 410mg | 12% |
| Total Carbs 32.66g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.94g | 2% |
| Protein 21.89g | 35% |
