Notes
Chicken Livers & Spicy Penne
Featuring BlixSam Fire Wave + Pasta Mio
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4 Ingredients 500 g penne pasta 500 g chicken livers, cleaned 2 tbsp butter 1 tbsp olive oil 1 large onion, finely chopped 3 cloves garlic, crushed 2 tsp BlixSam Fire Wave 2 tsp BlixSam Pasta Mio 2 tbsp tomato paste 400 g chopped tomatoes 250 ml fresh cream 100 g cream cheese 150 g mature cheddar cheese, grated 2 tbsp fresh parsley, chopped Freshly ground black pepper Method
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4 Ingredients 500 g penne pasta 500 g chicken livers, cleaned 2 tbsp butter 1 tbsp olive oil 1 large onion, finely chopped 3 cloves garlic, crushed 2 tsp BlixSam Fire Wave 2 tsp BlixSam Pasta Mio 2 tbsp tomato paste 400 g chopped tomatoes 250 ml fresh cream 100 g cream cheese 150 g mature cheddar cheese, grated 2 tbsp fresh parsley, chopped Freshly ground black pepper Method
- Cook the penne until al dente according to the packet instructions. Drain and set aside.
- Heat the butter and olive oil in a large frying pan over medium-high heat.
- Fry the chicken livers until browned on the outside but still tender. Remove and set aside.
- In the same pan, fry the onion until soft, then add the garlic and cook for 1 minute.
- Stir in the BlixSam Fire Wave and Pasta Mio, allowing the spices to bloom in the butter for 30 seconds.
- Add the tomato paste and cook for 1 minute.
- Pour in the chopped tomatoes and simmer for 5 minutes.
- Stir in the fresh cream and cream cheese until smooth.
- Return the chicken livers to the sauce and simmer gently for 3–4 minutes until cooked through.
- Fold in the cooked penne and toss until evenly coated.
- Stir through the grated cheddar until melted.
- Garnish with fresh parsley and freshly ground black pepper before serving.