I LOVE Chicken Livers, they are quite a regular in our household but they are usually done in the truly South-African way, in a Peri-Peri gravy and served with Fresh Breadrolls and lots of butter. However, this week I though I’d do something different with them and decided to make a Pasta sauce out of them. I just kind of tossed a whole lot of stuff together and the outcome was one of the nicest pasta sauces I’ve ever tasted. Serves 4-6 750g (26.46 ounces) Chicken Livers, Cleaned and Rinsed. 1 Large onion, finely chopped 4 Cloves Garlic, crushed 250g (8.82 ounces) Portabello mushrooms, chopped 250ml (8.45 fluid ounces) Cream…