Chicken Livers Marinara

The only kind of liver I can stomach, so I'm always on the lookout for new recipes...Here's one of them that I serve over cooked linguine with a tossed green salad!

• Ready In: 15 mins
• Serves: 2-4

Ingredients

• 3  tablespoons  vegetable oil or 3  tablespoons extra virgin olive oil
• 1  lb chicken liver
• 1  teaspoon garlic, minced (one large clove)
• 1 (28 ounce) can whole tomatoes or 1 (28 ounce) can low-sodium tomatoes, cut up
• 2  cups green peas, freezer section
• 1 1⁄2 teaspoons dried basil
• 1⁄2 teaspoon black pepper

Directions

1. Heat 2 tbsp of the oil in a skillet on med-high heat.
2. Add chicken livers and garlic and saute 5 minutes.
3. Stir in tomatoes, green peas, basil and black pepper.
4. Bring to a boil, then reduce to low and simmer 5 minutes.
5. Serve over hot pasta (I prefer linguine) or hot rice.