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Creamy chicken livers with penne

Recipe from: 5/14/1998 12:00:00 AM
Ingredients 7
Servings 6


  • 500
    penne or macaroni
  • 500
    chicken livers, cleaned
  • oil
  • 1
    onion, finely chopped
  • 250
    fresh button mushrooms, sliced
  • g
    cream of chicken soup
  • 125
    Cheddar cheese, grated


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.

Read more on: poultry  |  shallow-fry

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