8 Servings


  • 1 lb linguini pasta
  • 1-1/2 lbs. Boneless chicken breast, cut into small pieces
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoon olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 2 tablespoons butter
  • 3 teaspoons lemon zest
  • 2/3 cup chicken broth
  • 1/2 cup grated parmesan
  • Lemon slices for garnish
  • Fresh parsley for garnish


  1. Cook linguini, set on the side.
  2. Heat oil in a large skillet over medium heat.
  3. Season chicken with salt and pepper and cook for about 4 minutes per side.
  4. Remove chicken from the pan.
  5. To the skillet, add garlic, and cook for about 1 minute.
  6. Add butter, oregano and lemon zest. Pour chicken broth and make sure to scrape up all the browned bits on the bottom of the pan.
  7. Turn heat to medium-high to bring sauce and chicken up to a boil. Lower the heat and stir in the parmesan cheese.
  8. Place chicken in the pan and let simmer for 3-4 minutes, or until the sauce has slightly thickened.
  9. Serve over linguini and garnish with parsley and lemon slices as desired.