Creamy Chicken Livers Pasta with Peppers
This creamy pasta combines tender chicken livers with onion, colorful bell peppers and warm spices in a creamy mushroom sauce. Tossing it with turmeric-tinted macaroni makes an affordable, filling dinner. Finish it with parsley or a little grated parmesan.
Preparation Steps
Cook the macaroni in salted water according to the package, adding 1/2 teaspoon of turmeric and a few drops of oil to the water for color. Drain and set aside.
Pat the chicken livers dry, trim off any sinew, and season them with salt, the paprika, barbecue spice, curry powder and remaining turmeric.
Heat the rest of the oil in a large skillet over medium-high heat. Fry the livers for 3 to 4 minutes per side, until browned outside and no longer pink in the center (165°F / 74°C).
Add the onion and cook for 3 to 4 minutes until soft, then add the peppers and cook for another 3 minutes, until just tender but still brightly colored.
Whisk the mushroom soup powder into the milk until smooth, then pour it into the pan. Stir constantly over medium heat for 2 to 3 minutes, until the sauce thickens.
Add the macaroni, lower the heat and stir gently until the pasta is coated and heated through.
Serve garnished with parsley and a little parmesan if you like.
Tips & Variations
- Cook chicken livers all the way through: cut one open to check that there is no pink left in the middle.
- If you cannot find soup powder, use 1 can (10.5 oz / 300 g) condensed cream of mushroom soup with 1/2 cup (120 ml) milk instead.
- Refrigerate leftovers for up to 2 days. Reheat with a splash of milk until steaming hot.
Community Comments (0)
Have thoughts on this recipe?
Sign in to leave a comment or share your cooking experience.
No comments yet
Be the first to share your thoughts on this dish!