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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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The only kind of liver I can stomach, so I'm always on the lookout for new recipes...Here's one of them that I serve over cooked linguine with a tossed green salad! Ingredients:
3 tablespoons vegetable oil or 3 tablespoons extra virgin olive oil |
1 lb chicken liver |
1 teaspoon garlic, minced (one large clove) |
1 (28 ounce) can whole tomatoes or 1 (28 ounce) can low-sodium tomatoes, cut up |
2 cups green peas, freezer section |
1 1/2 teaspoons dried basil |
1/2 teaspoon black pepper |
Directions:
1. Heat 2 tbsp of the oil in a skillet on med-high heat.
2. Add chicken livers and garlic and saute 5 minutes.
3. Stir in tomatoes, green peas, basil and black pepper.
4. Bring to a boil, then reduce to low and simmer 5 minutes.
5. Serve over hot pasta (I prefer linguine) or hot rice.
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