Ferd Grisanti Restaurant’s Chicken Campisano

1-pound dry pasta (your choice, linguine, fetuccini, penne, etc)

½ cup pure olive oil

1-pound fresh chicken breast, lightly floured

2 teaspoons chopped garlic

1-pound combined vegetables (mushrooms, zucchini, yellow squash, yellow peppers, red peppers, onions, broccoli, cauliflower or asparagus)

Salt & pepper to taste

½ cup white wine

2 cups chicken broth (that I didn’t use)

Grated Parmesan or Asiago cheese, if desired.

Dash of crushed red pepper optional







Cook pasta to ¾ done, following package directions. Cool, drain and drizzle with 2 tablespoons olive oil and fluff

Sauté floured chicken in remaining olive oil until done. Let juices drain in sauté pan and set chicken aside. Sauté garlic and all other vegetables in juices from chicken for 4 to 5 minutes. Add salt & pepper to taste.

Cut chicken into thin strips and add to vegetables. Add white wine and simmer 1 minute. Add chicken broth and heat to a simmer. Immediately add pasta. This will heat the pasta and finish the cooking. Simmer until broth is reduced, about 2 to 5 minutes. Serve immediately with a sprinkling of cheese if desired. A dash of crushed red peppers is a nice addition to this.

Makes 8 to 10 servings.              Courier Journal 2 July 97

                                                                fixed 7 July    good