Chicken Vino Bianco

Season both sides of the chicken with 1 teaspoon of House Seasoning Blend.

Add 1/2 cup of flour to a shallow dish; place seasoned chicken in the flour to coat both sides.

Shake off any excess flour.

In large skillet, heat olive oil over medium-high heat.

Cook chicken until golden brown on both sides and cooked through, about 8-10 minutes.

Remove chicken to a plate and cover.

While chicken is cooking, bring a large pot of salted water to a boil; add pasta and cook according to package directions.

Before draining, reserve 1 cup of pasta water and set aside.

In the same skillet the chicken was cooked in, melt butter.

Cook onions until translucent, about 2-3 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Add remaining flour to the skillet and stir to combine with the butter.

Add the cream, lemon juice and wine; whisk until smooth.

Stir in remaining teaspoon of House Seasoning, red pepper flakes, half of the tomatoes and parmesan cheese; whisk until combined.

Allow to simmer for a 3-4 minutes until sauce thickens slightly.

If sauce needs to be thinned, add reserved pasta water until desired consistency.

Place cooked pasta in a large bowl or platter; top with cooked chicken.

Pour sauce over top of chicken and pasta.

Top with remaining tomatoes and chopped basil.