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Fettuccine with Chicken Liver Sauce Recipe

Fettuccine with Chicken Liver Sauce Recipe

6 servings



4 ounces chicken livers


2 teaspoons olive oil

1 cup each: sliced onion, carrots

3 cloves garlic, minced

2 teaspoons dried sage leaves

1 1/2 cups reduced-sodium fat-free chicken broth

1/2 cup dry white wine or chicken broth

2 medium apples, peeled, thinly sliced

1 tablespoon tomato paste

1/4 teaspoon salt

1/8 teaspoon pepper

12 ounces fettuccine, cooked, warm


Coat chicken livers lightly with flour, saute in oil in large skillet until no longer pink in center, about 8 minutes. Remove livers from skillet. Add onion, carrots, garlic, and sage to skillet, saute until lightly browned, about 5 minutes. Add livers, chicken broth, and wine. Heat to boiling, reduce heat and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in apples, tomato paste, salt and pepper, cook until apples are tender, 2 to 3 minutes. Serve over pasta.

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