Spaghetti alla chitarra with white chicken and vegetable ragu

Discover the recipe for spaghetti alla chitarra with white chicken and vegetable ragu!

100 g of AIA Chicken Breast

100 g of spaghetti alla chitarra

1/4 of white onion

1 carrot

1 stalk of celery

30 g of butter

1 cup of still white wine

1 sprig of rosemary

Grated Parmigiano Reggiano

Extra virgin olive oil

Salt

Pepper

Description

The colorful and tasty recipe that will brighten up spring lunches and dinners? Try the spaghetti alla chitarra with white chicken and vegetable ragu, a mix of delicacy and flavor that will conquer everyone at the table! This recipe is easy and quick to prepare and will allow you to bring to the table, with a few simple steps, a first course full of taste. Prepare the spaghetti alla chitarra with white chicken and vegetable ragu for a Sunday lunch or a dinner with friends... success is guaranteed!

So here is the recipe for spaghetti alla chitarra with white chicken and vegetable ragu!

Chicken Breast

Procedure

In a non-stick pan, melt the butter with a drizzle of oil, add the chopped onion and sauté it with the sprig of rosemary. When the onion has become transparent, add the chopped carrot and celery. Sauté all the vegetables well, then add the finely chopped AIA chicken breast . Sauté the AIA chicken breast then deglaze with the wine. Adjust with salt and pepper.

Boil the spaghetti alla chitarra in plenty of boiling salted water, drain them al dente and save some of the cooking water. Add the spaghetti to the sauce and add, if necessary, a few tablespoons of pasta cooking water.

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