Tagliatelle With spicy chicken sauce

Ingredient:
      14 oz (400g) storebought or homemade Tagliatelle
      2 large chicken breasts, sliced very thinly
      1 tablespoon spicy paprika
      1 tablespoon curry powder
      Salt
      ¼ cup (60ml) extra-virgin olive oil
      1 medium carrot, finely chopped
      1 celery stick, finely chopped
      1 medium onion, finely chopped
      ½ cup (125ml) dry white wine
      14 oz (400g) chopped peeled plum tomatoes
      ¼ cup (60ml) vegetable stock
      2 tablespoon freshly squeezed lemon juice
      Freshly ground black pepper
      2 tablespoon coarsely chopped basil
     
Procedure:  
    Place the chicken into a large bowl and Sprinkle with the paprika and curry powder. Season with the salt. Mix well using your hands, ensuring that the chicken is evenly coated with the spices. Heat the oil in a large frying pan over the medium heat.Add the carrot, celery, and onion, and sauté until the onions are transparent, 3-4 minutes. Add the wine and let it evaporate. Add the tomatoes and mix well. Cover and simmer over low heat for 25 minutes. Add a little stock if the sauce dries out. Stir in the lemon juice and season with salt and pepper. Remove from the heat.

     Cook the pasta in a large pot of salted boiling water until al dente, 4-5 minutes. Drain, reserving 2 tablespoon of the cooking liquid. Transfer to the pan with the sauce and toss over high heat for 1 minute. Add the reserved cooking liquid and toss again. Sprinkle with basil and serve.