Macaroni with chicken livers

Name: Macaroni with chicken livers
Yield: 4 servings
Cuisine: Boil
Ingredients: 250.00 g chicken livers cleaned; sea salt and freshly ground black pepper; oil; 1.00 onion finely chopped; 1.00 green pepper deseeded and diced; 150.00 g spinach finely chopped; 410.00 g baked beans in tomato sauce; 250.00 ml pasta macaroni, uncooked; cheese grated

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (9)

250.00 g	chicken livers — cleaned
	sea salt and freshly ground black pepper
	oil
1.00	onion — finely chopped
1.00	green pepper — deseeded and diced
150.00 g	spinach — finely chopped
410.00 g	baked beans in tomato sauce
250.00 ml	pasta — macaroni, uncooked
	cheese — grated

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Method:

Season the chicken livers with salt and pepper and fry in a little oil until brown on the outside. Remove from the pan and set aside. Sauté the onion and green pepper in the same pan until tender and add the spinach. Stir-fry until tender, then add the beans in tomato sauce and the chicken livers. Heat through. Meanwhile, cook the macaroni in rapidly boiling, salted water until tender and done. Drain well and add the chicken liver mixture. Mix and serve with grated cheese. Serves 4.