Creamy Peri-Peri Chicken Liver Pasta

Serves 4


Olive oil, for frying

500g chicken livers

1 onion, chopped

2 Tbsp garlic, crushed

2 Tbsp tomato paste

3 Tbsp Knorr Peri Peri Sauce

1/2 tsp chilli flakes

1 cup( 250ml) chicken stock

1/2 (125ml) cup cream

Handful cherry tomatoes, optional

Handful parsley, chopped.

Salt & Pepper to taste

250g pasta of your choice


1. Heat oil in a pan over a medium-high heat. Sauté livers for about 5 minutes, or until browned on the outside

2. Add onion, garlic and chilli flakes and sauté for about 5 minutes, Season with salt and pepper. Add tomato paste, cream, stock, Knorr Peri Peri Sauce, and bring to a gentle simmer for 20 minutes

3. While sauce is simmering, prepare your pasta according to packet instructions.

4. To serve, toss the pasta in the chicken liver sauce. Garnish with cherry tomatoes and flat leaf parsley


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