Creamy chicken livers with shells

By Bona.com
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Prep time:
5min
Cooking time:
20min
Serving 4 Amateur
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Ingredients

500 g  RealGood Chicken livers

250 g  Shells pasta

1 Tbsp  Olive oil

1 Tbsp  Butter

1   Onion, sliced

2 cloves   Garlic, crushed

1 tsp  Per-peri spice

110 g  Tomato puree

250 ml  Cream

2 Tbsp  Sweet chilli sauce

1 pinch   Salt and pepper

3 Tbsp  Fresh parsley, chopped
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Instructions

Step 1

In a big saucepan, heat the oil and butter over medium-high. Fry livers for about 5 minutes, or until golden but still pink inside. Remove from pan and set aside.

 

RealGood Chicken livers
Olive oil
Butter
Step 2

In the same saucepan, sauté onion, garlic and peri-peri spice for about 5 minutes, or until tender. Season with salt and pepper. Add tomato puree, cream and sweet chilli sauce, and bring to the boil.

Onion, sliced
Garlic, crushed
Per-peri spice
Salt and pepper
Tomato puree
Cream
Sweet chilli sauce
Step 3

Meanwhile, cook the shells pasta as per packet instructions. Drain.

 

Shells pasta
Step 4

Add the livers to the sauce and heat through. Serve with the pasta and sprinkled with parsley.

RealGood Chicken livers
Shells pasta
Fresh parsley, chopped

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