Creamy chicken livers with penne

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6 servings
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By Food24 November 03 2009
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Ingredients (7)

500.00 g pasta — penne or macaroni
500.00 g chicken livers — cleaned
oil
1.00 onion — finely chopped
250.00 g button mushrooms — sliced
g cream of chicken soup
125.00 ml cheddar cheese — grated
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Method:

Cook pasta in sufficient rapidly boiling water until tender but still firm to the bite. Drain and set aside.
Fry the chicken livers in a little oil until just done and golden brown on the outside. Remove from the pan and cut into smaller pieces.
Fry the onion until tender and translucent. Fry the mushrooms until brown. Return the chicken livers to the pan and add the cream of chicken soup and grated cheese. Mix well and heat until warm.
Pour the chicken liver mixture over the pasta and mix.
Serves 5-6.



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