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Creamy Chicken Liver and Mushroom Pasta

Creamy Chicken Liver and Mushroom Pasta

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Take the plain out of chicken livers and add them to your pasta. Yes, you read right. Chicken livers are delicious in pasta and a great non-typical meat. So, if you’re still wondering what’s for dinner, then wonder no more because you’ve just come across a delicious recipe and you’re about to use it.

Preparation time


200 g wheat spaghetti
15 ml sunflower oil
10 ml crushed garlic
1 onion, diced
1 green pepper, diced
2.5 ml Robertsons crushed chillies, (aadd extra if desired)
250 g button mushrooms, sliced
500 g chicken livers, cleaned
500 ml milk
1 Knorr beef Stroganoff Cook-in-Sauce
15 ml fresh parsley, chopped

Preparation method

Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the spaghetti until al dente (cooked but still firm to the bite) then drain and set aside
Heat oil in a large pot or deep pan and fry the garlic, onion, green pepper until soft
Add the chillies and fry for 1 minute to release the flavor and aroma
Add the sliced mushrooms and sauté for 5 minutes
Add the chicken livers and fry until well browned then stir in the milk and contents of the sachet of KNORR Beef Stroganoff Dry Cook-in-Sauce
Allow to simmer on a low heat for 10 minutes stirring occasionally
Combine the sauce with the cooked spaghetti, transfer to a serving dish and top with chopped parsley then serve immediately
Better For You Tips : For a more nutritious meal use wholewheat spaghetti, low-fat milk and a nice generous handful of baby spinach leaves stirred in towards the end of your cooking time

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