It was 1991 and for a few years I had been a semi-serious, self-taught student of cooking. I knew that the only way to “really do it” was to experiment. So, I went to the store and planned out my first experiment. This is the recipe for my very first dish that I ever prepared without using someone else’s recipe. I liked it so much that when I was working in a restaurant that had on hand all the ingredients I required, I asked one of the cooks (a friend of mine from high school) to prepare it for me. He moved on to a higher class of cooking at a family owned Italian restaurant. On several occasions, while the owners were out of town and he had free reign over the restaurant, he made my dish the special of the day. Because he has a sense of humor, he called it “Pasta Fonzanoon”. People who had a working definition of the word fonzanoon would ask him if he knew what it meant. He would inform them that he did, as a wry little smile came over his face, and they would order the dish and later compliment him on it, completely disregarding the fact that they also knew what a fonzanoon was. Years later, I realized that my great concoction was in fact nothing more than pasta prima vera with chicken.