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Ingredientes
- 2 slc Bacon -- diced
- 1 lb Chicken livers -- cut in
- Â Â Half
- 1 x Onion -- finely minced
- 4 ounce Mushroom pcs -- liquid removed
- 1 x Clove garlic -- chopped
- 6 ounce Tomato paste
- 13Â 3/4 ounce Chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 dsh Pepper
- 1/4 c. Parsley -- minced
- 1 lb Spaghetti -- cooked, and
- Â Â Liquid removed
- 2 Tbsp. Soft butter
- Â Â Parmesan cheese -- grated
Direcciones
- 1. In a large frying pan cook bacon till crisp and browned; remove with a slotted spoon and drain on paper towels. In bacon drippings, cook chicken livers, about half at a time till nicely browned on all sides; remove from pan and reserve.
- 2. Add in onion and mushrooms to pan cook till tender and beginning to brown.
- Fold in garlic, tomato paste, chicken broth, Italian seasoning, salt, sugar. and pepper. Bring to a boil reduce heat, and simmer, uncovered, for 17 to 20 min, stirring occasionally.
- 3. Return chicken livers and bacon to sauce; cook 5 min longer. Stir in parsley. Lightly mix warm cooked spaghetti with butter; top with chicken liver sauce. Add in grated Parmesan cheese to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 4 servings | |
| Calories 745 | |
| Calories from Fat 188 | 25% |
| Total Fat 21.12g | 26% |
| Saturated Fat 8.65g | 35% |
| Trans Fat 0.08g | |
| Cholesterol 420mg | 140% |
| Sodium 1045mg | 44% |
| Potassium 1214mg | 35% |
| Total Carbs 97.72g | 26% |
| Dietary Fiber 6.6g | 22% |
| Sugars 10.29g | 7% |
| Protein 40.21g | 64% |
