In a medium dutch oven or large pot over medium heat, add 2 tablespoon of olive oil.

Dice half of an onion and add to the pot. Dice 1/2 cup of carrot and add in with the onion and allow them to cook for 4 - 5 minutes until they are softened. Add the minced garlic and cook another minute.

Place the canned tomatoes into the dutch oven, reduce the heat to a low, Add in The oregano and the bays leaves put the lid on and leave it to simmer for at least an hour.

After an hour blend the sauce until smooth with an immersion blender. Place the lid on and let simmer while you finish the rest of the rest of the dinner.

Bring 4 cups of water to a rolling boil, add a 3 tablespoons of sea salt. Cook pasta 2 minutes less than package directions. I used Casarecce pasta, but Rigatoni would work great here. Remove from heat drain, but don't rinse and set aside as you prepare the chicken.

In a cast iron skillet or large pan heat one tablespoon of olive oil and one tablespoon of unsalted butter.

Salt and pepper both sides of the chicken breast and dredge into the flour. Shake off the excess flour and place into the skillet. Cook 2-3 minuets per side or until nicely browned.

Into the skillet add a splash of white wine, 1/4 cup of chicken stock, the lemon wedges and a couple of sprigs of thyme and let it all simmer for 4 to 5 minutes. Remove the chicken from the skillet set aside and let cool slightly.

Add 8 ounce of cream cheese to the sauce let it melt into the sauce and give it a good stir. Add in the pasta. Chop up the chicken and add to the sauce. Add 1/4 cup grated parmesan cheese and give everything a good stir.

Serve while warm. Optional top with some additional grated parmesan and some fresh basil.