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1
14 1/2 ounce can tomatoes, cut up
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1
tablespoon cornstarch
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1
teaspoon sugar
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1/2
teaspoon Italian seasoning, crushed
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1/8
- 1/4
teaspoon crushed red pepper
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Nonstick spray coating
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1
cup thinly bias-sliced carrots
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1/2
cup chopped onion
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2
cloves garlic, minced
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1
medium green sweet pepper, cut into strips
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1
tablespoon cooking oil
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1/2
pound chicken livers, halved
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4
ounces spaghetti, cooked and drained
1. For sauce, stir together undrained tomatoes, cornstarch, sugar, Italian seasoning, and red pepper. Set aside.
2. Spray a wok or large skillet with nonstick spray coating. Stir-fry carrots for 2 minutes. Add onion and garlic; stir-fry for 1 minute. Add green pepper and stir-fry 1 to 3 minutes more or until vegetables are crisp-tender. Remove from wok.
3. Add oil to hot wok. Stir-fry chicken livers for 2 to 3 minutes or until cooked through. Push livers from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
4. Return vegetables to wok; stir all ingredients together to coat with sauce. Cook and stir for 1 minute more or until heated through. Serve immediately over spaghetti. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 273,
- Protein (gm) 16,
- Carbohydrate (gm) 38,
- Fat, total (gm) 7,
- Cholesterol (mg) 249,
- Sodium (mg) 245,
- Percent Daily Values are based on a 2,000 calorie diet
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