The colourful and flavourful recipe that will brighten spring lunches and dinners? Try the spaghetti alla chitarra with white wine chicken and vegetable ragù, a mix of delicacy and flavour that will conquer everyone at the table! This recipe is easy and quick to prepare and will allow you to bring a first course full of taste to the table in a few simple steps. Prepare the dish during a Sunday lunch or a dinner with friends...success is guaranteed!

Here is the complete recipe!

In a non-stick pan, melt the butter with a little oil, add the chopped onion and fry it with the sprig of rosemary. When the onion has become transparent, add the chopped carrot and celery. Brown all the vegetables well, then add finely chopped AIA chicken breast. Brown the AIA chicken breast and blend with the wine. Season with salt and pepper.

In boiling salted water, bring the spaghetti to boil cooking it until it is al dente. Drain it and store a little cooking water. Add the spaghetti to the sauce and add, if necessary, a few tablespoons of pasta cooking water. Season with grated Parmigiano Reggiano and serve. Buon appetito!