Chicken Liver Spaghetti
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Ingredients
1 pound chicken livers
¼ cup olive oil
½ cup onion grated
½ cup chopped celery
29 ounces tomato sauce (SCD)
10 fresh sliced mushrooms
1 TBSP parsley
1 clove garlic crushed
sea salt to taste
pepper to taste
¼ tsp marjoram
¼ tsp basil
¼ tsp rosemary
⅛ tsp cayenne pepper
½ cup parmesan cheese, grated
squash of your choice
454 grams chicken livers
59 ml olive oil
26 grams grated onion
50 grams chopped celery
822 grams tomato sauce
10 fresh sliced mushrooms
1 TBSP (15 ml) parsley
1 clove garlic crushed
sea salt to taste
pepper to taste
¼ tsp (1.25 ml) marjoram
¼ tsp (1.25 ml) basil
¼ tsp (1.25 ml) rosemary
⅛ tsp (0.625 ml) cayenne pepper
45 grams grated parmesan cheese
squash of your choice
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Instructions
- Sauté chicken livers in oil in large skillet for 5 to 8 minutes or until browned.
- Remove, chop, set aside.
- Add onion and celery to skillet
- Sauté until tender.
- Return liver to skillet.
- Add tomato sauce, mushrooms, parley, garlic, salt, pepper, marjoram, basil, rosemary, and cayenne pepper.
- Cover, reduce heat, and simmer for 25 to 30 min.
- Pour over your squash of choice.
- Top with parmesan cheese.
Nutritional Info
Storage
Notes
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