Spaghetti with Chicken Liver Sauce

Ingredients:

2 slices bacon, diced

1 pound chicken livers, cut in half

1 onion, finely chopped

1 can (4 ounces) mushroom pieces, drained

1 clove garlic, minced

1 can (6 ounces) tomato paste

1 can (13 3/4 ounces) chicken broth

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon granulated sugar

1/4 teaspoon crushed black pepper

1/4 cup parsley, chopped

1 pound spaghetti, cooked and drained

2 tablespoons butter, softened

parmesan cheese, grated

Directions:

In a large skillet, fry bacon until crisp and browned; remove with a slotted spoon and drain on paper towels. In the same skillet, cook the livers in the bacon drippings about half at a time until they are nicely browned on all sides; remove from pan and reserve.

Add onion and mushrooms to pan and cook until tender and beginning to brown. Mix in garlic, tomato paste, chicken broth, Italian seasoning, salt, sugar and pepper. Bring to a boil and then reduce heat and simmer, uncovered, for 17-20 minutes, stirring occasionally.

Return chicken livers and bacon to sauce; cook 5 minutes longer. Stir in parsley. Lightly mix hot cooked spaghetti with butter; top with chicken liver sauce. Add grated Parmesan cheese to your taste.