You may not like the looks of them on a pizza, but anchovies are an easy way to add savoriness to a dish. Sautéed with a bit of olive oil, they dissolve in the pan, adding deep (not fishy) flavor.

Anchovies (sold alongside canned tuna) also can be pureed into butter and used as a bread spread. In this dish, flattened chicken breasts are browned and pasta is tossed in anchovy butter. Each serving has about 625 calories.

ANCHOVY-BUTTER

CHICKEN WITH PASTA

• Put a pot of pasta water on to boil.

• Purée 1 stick softened butter, 4 oil-packed anchovies and a pinch of red-pepper flakes in a food processor, scraping down the bowl sides as needed; set aside.

• Cut 2 boneless, skinless chicken breasts horizontally into 2 thin halves, and pound each to a ¼-inch thickness to create cutlets.

• Season the cutlets with salt, pepper and garlic powder and dredge in flour, shaking off the excess.

• Heat a quarter of the anchovy butter in a large skillet over medium-high heat until bubbling.

• Sauté 2 chicken cutlets until lightly browned on both sides, about 5 minutes total; repeat with remaining butter and cutlets. (Cover with foil when done to keep warm.)

• Meanwhile, cook 12 ounces fresh pasta (or 8 ounces dry) according to package directions; drain.

• • Toss pasta with remaining anchovy butter and 2 tablespoons chopped parsley.

• Divide pasta among 4 plates.

• Slice cutlets, arrange each on a plate and top with grated Parmesan cheese. Makes 4 servings.

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