Creamy chicken livers with shells
By Bona.com
Sorry you need to be logged in to vote.
Thank you for voting
Your Vote:
Yum
Delicious
Divine
| Prep time: 5min |
Cooking time: 20min |
| Serving 4 | Amateur |
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
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 oilButter
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, slicedGarlic, crushedPer-peri spiceSalt and pepperTomato pureeCreamSweet chilli sauce
Meanwhile, cook the shells pasta as per packet instructions. Drain.
Shells pasta
Add the livers to the sauce and heat through. Serve with the pasta and sprinkled with parsley.
RealGood Chicken livers Shells pastaFresh parsley, choppedSimilar Recipes
30min
Amateur
30min
Amateur
