1 lb. chicken livers, quartered
1/2 c. onion, chopped
2 tbsp. cooking oil
1 (15 1/2 oz.) jar spaghetti sauce with green peppers & mushrooms
2 tbsp. dry white or red wine
2 c. hot cooked spaghetti

Rinse livers. Pat dry. In a large skillet, cook livers and onion in hot oil about 5 minutes or until the liver centers are only slightly pink. Remove from skillet, keep warm. In the same skillet, combine spaghetti sauce and if desired wine. Cook and stir until heated through. Stir in livers, heat through. Serve over hot spaghetti. Serves 4.