I made this recipe one night before a big interview. As usual, I had planned my dinner for that night (a recipe I had never made before) over breakfast that day, but when my nerves got the better of me I decided to put the new recipe aside and eat simply, and comfortably. I had these ingredients on hand, as they are some of my favorite flavors, and I had recently used many of them to make Amanda Hesser's Pasta with Lemon, Herbs, and Ricotta Salata after rereading Cooking for Mr. Latte. <br /> <br />At 23, I frequently cook just for myself, so I have left this as a recipe for one. It can easily be increased, and also made vegetarian, by substituting vegetable broth for chicken. <br /> <br />*Nota Bene: Having spent months in Italy and years studying Italian, I believe that Dante would put me in Hell for such an untraditional adaptation of a classic Italian dish, but I love it enough to "abandon all hope".

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