Product used in this recipe
Cut chicken into bite-sized pieces and put it in a bowl with rosemary. Set aside for about 20 minutes.
Discard rosemary. Cook spaghetti in the salted boiling water until al dente.
Heat olive oil in a pan and sauté chicken pieces. Add hakusai and season with salt and pepper.
Add (A) and bring to a boil. Add cooked spaghetti and bring to a boil again.
Serve in bowls and garnish with rosemary.
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