Linguine fesa di pollo e pomodori pachino

(Linguine chicken breast and pachino tomatoes)

(This is for 4 people)

Ingredients

14.110 oz linguine

14.110 oz chicken breast

1/2 glass of 'prosecco' white wine

1 carrot

1 piece of celery

1/2 onion

4 tablespoons extra virgin olive oil

30 'pachino' tomatoes

1 bunch of parsley

1 bunch of basil

1 teaspoon curry powder

salt and black pepper to taste

Procedure

Grab a pot and boil water for pasta.

Put the chicken breast strips in a large pat with a carrot, a piece of celery and ½ onion all cut into cubes, a teaspoon of curry powder, cover it with 4 tablespoons of extra virgin olive oil salt to taste.

When it is browned, put in it 1/2 glass or prosecco white wine and let evaporate.

In the pan add the 'pachino' tomatoes cut into cubes and salt to taste and let cook it for 8 minutes.

Add the pasta to the pot and cook 9 minutes about, drain it and mix it with the sauce.

Add a chopped of parsley and basil.

Add a dash of black pepper.

Serve it immediately.