Margherita Pasta

Ingredients:

• 1 lb spaghetti or pasta of choice
• 1 chicken breast, sliced lengthwise into 2-3 thin slices
• To season chicken - 1/4 tsp garlic powder, 1/4 tsp oregano, salt and pepper
• 4 tablespoons olive oil
• 2 tablespoons butter
• 1/2 onion, chopped
• 6 Roma tomatoes, chopped divided
• 6 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 3/4 cups low sodium chicken broth
• 1 3/4 cups milk
• 1 teaspoon chicken bouillon
• 1 teaspoon dried parsley
• 1/2 tsp EACH dried oregano, dried basil, salt
• 1/2 tsp EACH pepper, red pepper flakes
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1/2 cup shredded mozzarella cheese
• 4 oz. cream cheese, softened (I use 1/3 less fat)
• 1/4 cup loosely packed basil and parsley, chopped - for garnish

Directions:

1. Start to cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining.
2. Season chicken breast with salt, pepper, garlic, oregano. Heat a large pan to medium heat with 2 TBSP olive oil. Sear the chicken on both sides - about 4 minutes per side. Remove chicken, rest for 5 minutes and then chop. 
3. In the same pan, melt butter in olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes. Add garlic and chicken bouillon and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).
4. Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in spices and continue to simmer until slightly thickened, stirring occasionally.
5. Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted.
6. Stir in remaining tomatoes and fresh basil. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
7. Garnish with freshly grated Parmesan Cheese and additional basil and parsley, if desired.

Today the wine I chose with this dish is:

Pulcino d'Oro Super Tuscan Red Blend
2015
Toscana, Italy