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Pasta with Chicken Liver

This simple dish is quick and easy to do. Packed with vitamins and minerals the chicken liver provides you with a pasta dish that is full of flavour without wasting you too much time.

Serves 3
Preparation and Cooking Time: 35 minutes

Lamb Brand Che’ Pasta Penne Rigate 350g

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Chicken Liver 400g, chopped

Oyster Mushrooms 400g, chopped

Olive Oil 30ml

Balsamic Vinegar Glaze 30ml

Fresh Basil 20g, chopped

Fresh Parsley 20g, chopped

Butter 15g

Fresh Tomatoes 2 large, skin removed and chopped

Garlic 2-3 cloves, minced

Red Onion 1 small, finely chopped

Heat the butter and oil in a heavy based frying pan; add the onion and garlic and sauté over a moderately high heat for 2-3 minutes or until tender. Add the mushrooms and cook for a further 3 minutes. Add the liver and stir constantly to brown all sides, while breaking any large pieces. Now add the chopped tomatoes with all the liquid and stir while cooking for a further 3 minutes. Finally add the balsamic vinegar and salt and pepper, stir to combine. Meanwhile, place the pasta in a large pot of lightly salted boiling water. Cook for 8 to 10 minutes, until al dente. Add the pasta to the pan, together with the basil and parsley. Toss together and serve.