Choo Choo Wheels and Chicken Livers
You can have the gizzards and hearts - I'll take the livers.
4 slices bacon
4 tablespoons butter
2 large onions, chopped
8 ounces Choo Choo Wheel pasta
1 1/2 pounds chicken livers, trimmed of fat
2/3 cup flour, seasoned with salt and pepper
2 cloves garlic, minced
1 cup chicken stock
Fry bacon in a large skillet until crispy. Remove to a plate. Add butter to skillet and cook onions until tender and lightly browned.
Meanwhile, put pasta water on to boil. When it comes to a boil, add about 3 tablespoons salt and cook pasta according to pasta directions.
Remove onions to a bowl. Coat chicken livers in flour and fry in same skillet until browned, turning once. Add garlic, stock and cooked onions. Simmer ten minutes or until livers are cooked all the way through. Scoop pasta into skillet (and if you need more liquid, add some of the pasta water). Crumble bacon and put on top. Serves 4.