Directions:
- Set a pot of salted water to boiling.
- Clean the chicken livers, removing the membranes. Heat butter in a skillet over medium heat. Add livers and saute quickly. Scoop out of pan and keep warm.
- Add shallots to skillet and saute until golden. Pour in wine, scraping and deglazing pan. When syrupy, add the chicken broth. Bring to a boil and reduce heat to simmer. Simmer 3 minutes. Set aside.
- Cook the spaghettini in the boiling water.
- Set saute pan over medium heat. Add the heavy cream, pepper and cayenne. Bring just to a boil, Add the livers. Toss in the drained spaghettini. Cook 2 minutes. Fold in the parsley and sage and toss.
- Sprinkle with freshly grated Parmesan cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 689.9 Kcal (2888 kJ) | ||
| Calories from fat | 283.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.48g | 48% | |
|---|---|---|---|
| Cholesterol | 288.04mg | 96% | |
| Sodium | 661.7mg | 28% | |
| Potassium | 246.38mg | 5% | |
| Total Carbs | 71.33g | 24% | |
| Sugars | 3.31g | 13% | |
| Dietary Fiber | 4.04g | 16% | |
| Protein | 18.42g | 37% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 7.8mg | 43% | |
| Calcium | 55.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 176.59 Kcal (739 kJ) | ||
| Calories from fat | 72.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.06g | 48% | |
|---|---|---|---|
| Cholesterol | 73.73mg | 96% | |
| Sodium | 169.37mg | 28% | |
| Potassium | 63.07mg | 5% | |
| Total Carbs | 18.26g | 24% | |
| Sugars | 0.85g | 13% | |
| Dietary Fiber | 1.03g | 16% | |
| Protein | 4.72g | 37% | |
| Vitamin C | 4.5mg | 29% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 2mg | 43% | |
| Calcium | 14.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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