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Knorr
Serves 4
Cook 30 mins
Prep 25 mins
36

Creamy Chicken Liver and Mushroom Pasta

Take the plain out of chicken livers and add them to your pasta. Yes, you read right. Chicken livers are delicious in pasta and a great non-typical meat. So, if you’re still wondering what’s for dinner, then wonder no more because you’ve just come across a delicious recipe and you’re about to use it.

See how to cook this meal step by step

Ingredients

Ingredients

  1. 200g durum wheat spaghetti
  2. 15ml sunflower oil
  3. 10ml crushed garlic
  4. 1 onion, diced
  5. 1 green pepper, diced
  6. 2.5ml Robertsons Crushed Chillies (add extra if desired)
  7. 1 punnet (250 g) button mushrooms, sliced
  8. 500g chicken livers, cleaned
  9. 500ml milk
  10. 1 x KNORR Beef Stroganoff Dry Cook-in-Sauce
  11. 15ml fresh parsley, chopped

Method

Method

  1. 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
  2. Heat oil in a large pot or deep pan and fry the garlic, onion, green pepper until soft
  3. Add the chillies and fry for 1 minute to release the flavor and aroma
  4. Add the sliced mushrooms and sauté for 5 minutes
  5. 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
  6. Allow to simmer on a low heat for 10 minutes stirring occasionally
  7. Combine the sauce with the cooked spaghetti, transfer to a serving dish and top with chopped parsley then serve immediately
  8. BETTER FOR YOU TIPS : For a more nutritious meal use wholewheat spaghetti, low-fat milk and a nice generous handful of baby spinach leaves stirred in towards the end of your cooking time
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