Pasta with Chicken livers, spinach and pancetta
A delicious meal that contains the nutrients needed to boost your immune system
Nutrition per serving
Fat 30g (of which saturates 9.8g)
2 tbsps olive oil
Large knob of butter (about 25g)
300g chicken livers, chopped into
1 x 100g pack pancetta slices
400g serpentini pasta
4 small shallots, finely chopped
1 small dried red chilli, finely chopped
2 cloves garlic, finely sliced
150g pack spinach leaves
8 sunblush tomatoes, halved
2 tbsps sweet sherry or Marsala wine
100ml chicken stock
Sea salt and freshly ground black pepper
A few basil leaves for decoration, roughly torn
Preparation time 5mins
Cooking time 10–15mins
Equipment Large saucepan, grill pan, large frying pan, colander
- Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions.
- Heat the grill to high. Lay the pancetta slices onto a grill pan and grill for 5mins or until crisp. Leave to cool and then break up roughly into small pieces.
- While the pasta is cooking, heat the olive oil in a large frying pan and gently sauté the shallots until translucent. Add the dried chilli and garlic, and gently sauté for another 30 seconds. Turn up the heat and add the livers. Sauté on a high heat for 2mins, stirring occasionally.
- They should be golden brown on the outside but still slightly pink on the inside. Add the sherry and stock, and cook on a high heat to reduce the liquid. Then add the spinach, sunblush tomatoes and butter, before continuing to cook for a few minutes until the spinach has wilted and the sauce has thickened. Season with salt and freshly ground black pepper.
- Drain the pasta and stir it into the sauce. Check for seasoning and serve on warmed plates, with the pancetta pieces and a few torn basil leaves sprinkled on top.
Inexpensive and full of flavour, chicken livers are a fantastic source of protein, amino acids and minerals, including iron, zinc, phosphorous, copper and selenium. Also rich in vitamin A and B vitamins, these livers are, however, high in cholesterol, so go easy if you are prone to high cholesterol levels. Serpentini pasta is perfect with this sauce but if you can’t find it, try tagliatelle, penne, rigatoni or trofie.