Chicken Heart and Liver Pasta Recipe

Invented as a tasty way of using the chicken liver and heart after we slaughter a chicken. You could add more liver is you want and have it.

Serves 2

1 small onion (or half a large one)

1 clove garlic

1 chicken liver

1 chicken heart

1 tomato

2 tblsp olive oil

Salt and pepper

Optionally spice such as chilli, thyme rosemary etc.

Also splash of wine goes well

200g tagliatelli or other long pasta

The sauce cooks quickly. so do all the chopping, then put the pasta on and start cooking thr sauce about 5 mins before the pasta finishes.

Dice the onion finely. 

Cut the garlic in to similar sized pieces. 

Chop up the tomato (bigger bits than the onion and garlic)

Chop the heart finely and the liver a bit less so, but pretty small.

Fry onion and garlic in one spoon of the olive oil until golden brown (a few minutes on medium highish heat)

Add the liver and heart and cook for about a minute (still on highish heat)

Add the tomato

If you are using any herbs add with the tomato and the splash of wine if using too. Otherwise add a splash of water.

Fry for a further minute until it is heated through. 

Stir in the remaining olive oil - and more if you are greedy! 

Season with salt and pepper. 

Drain the pasta and toss it in the sauce

Serve with parmesan cheese.