Ingredients (3/4 people) 
250 g Antica Pasta paglia e fieno fettuccine, 1 large chicken breast, 1 carrot, 1 shallot, 1 stick celery, 500 g Perini tomatoes, 60 g bacon cut into cubes, 30 g butter, extra virgin olive oil, 1 glass white wine, 3 tablespoons concentrated tomato, grated Parmesan cheese, chopped fresh parsley and basil, salt and pepper.
Execution 
Cut the chicken breast into small cubes. Clean and cut into thin slices the carrot, the shallot and the stick of celery. In a frying pan with oil and butter brown the chopped vegetables with the bacon cut into cubes. Add chicken pieces into the mixture, season with salt and pepper and drizzle with wine, stirring until the wine has completely evaporated. Then add the peeled and crushed tomatoes, the concentrated tomato diluted in some hot water and cook, stirring occasionally. Cook the fettuccine in a large pot of boiling salted water for 2-3 minutes; drain when they are al dente and add to the sauce in the saucepan. Sprinkle with grated Parmesan and chopped parsley and basil. Mix and serve.
