Pasta with Gorgonzola Sauce and Chicken Livers
Cook tagliatelle according to package instructions in plenty of boiling salted water until al dente. Drain well. Rinse and halve bell peppers, remove seeds and ribs and cut into strips. Bring cream to boil and melt cut into small pieces. Season with salt and pepper, add chicken broth and remove from heat.
Trim chicken livers, rinse and pat dry. Coat with flour. Heat butter and olive oil in a pan and saute bell pepper strips for about 5 minutes, stirring occasionally. Season with salt and pepper. Add chicken livers and cook for about 2 minutes on all sides. Season with salt and pepper.
Combine pasta with gorgonzola sauce and heat through. Arrange pasta on plates, top with pepper strips and chicken livers. Sprinkle with grated Parmesan and serve.