Pasta with Chicken Livers |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup Veloute Sauce | 1/2 pound chicken livers | 1/2 cup fresh-grated Parmesan or Romano cheese |
| 2 tablespoons olive oil | 10 ounces pasta (fettucine) | 3 tablespoons melted butter |
| pinch of nutmeg | salt and pepper to taste | |
| 1 | Prepare the veloute sauce. |
| 2 | Saute the chicken livers in the olive oil for a few minutes, or just until browned and tender. |
| 3 | Cook the pasta, and drain. |
| 4 | Toss with the butter, cheese, salt and pepper, and nutmeg. |
| 5 | Chop the livers, and add to the veloute sauce. Toss with the pasta, and serve immediately. |