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Modern Spaghetti Caruso

The classic Spaghetti alla Caruso features chicken livers, tomatoes and mushrooms over pasta. This version substitutes chicken breast for the livers and omits the tomatoes.

Serve Spaghetti Caruso with a tossed salad and Italian bread.

Elizabeth's Modern Spaghetti Caruso

4 servings

• 8 ounces spaghetti noodles
• 2 boneless, skinless chicken-breast halves, defrosted if frozen
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 small onion (for about 1/4 cup chopped)
• 1 clove fresh garlic or 2 teaspoons bottled minced garlic
• 1 package (8 ounces) sliced fresh mushrooms
• 1/4 cup white wine or chicken broth
• 2 tablespoons fresh minced parsley leaves (or 1 tablespoon dried parsley flakes)
• Salt and pepper, to taste
• Parmesan cheese, to taste, for serving

Cook the noodles in a large pot of water according to the package directions. Meanwhile, cut the chicken into 1/4-inch-thick slices or bite-size chunks, and set it aside.

Melt 1 tablespoon of the butter and add the olive oil in a 12-inch skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet. Peel and mince the garlic (if using fresh), and add the garlic to the pan (fresh or bottled). Cook the onions and garlic, stirring frequently, until the onions are transparent, about 1 minute.

Add the mushrooms, and cook for 1 minute. Add the remaining 1 tablespoon of butter and the chicken. Cook, stirring frequently, until the chicken is no longer pink in the center, about 5 minutes. Add the wine and parsley. Reduce the heat to low and simmer, uncovered, 3 to 4 minutes. Season with salt and pepper to taste.

Serve the chicken mixture over hot, drained spaghetti, and top with parmesan cheese to taste.

Start to finish: 20 minutes

Per serving: 455 calories (33 percent from fat), 17 g fat (5.5 g saturated), 73 mg cholesterol, 30 g protein, 43 g carbohydrates, 3 g dietary fiber, 56 mg sodium.

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