Chicken Piccata Pasta

• 2 Tablespoons Olive Oil
• 2 whole Chicken Breasts
• 1 Tablespoon Minced Garlic
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 1 teaspoon Fresh Or Dried Oregano
• 8 ounces, weight Bowtie Pasta
• 2 Tablespoons Butter
• 2 Tablespoons Lemon Juice
• 2 teaspoons Minced Garlic
• 23 cups Heavy Cream
• 1 Tablespoon Fresh Oregano, Or 1 Teaspoon Dried
• 5 Tablespoons Grated Parmesan Cheese

1. For the chicken: Heat oil in a medium skillet over medium-high heat.
2. Cut up chicken breasts into chunks and season with garlic, salt, and pepper.
3. Cook in skillet until done, about 6-8 minutes.
4. Add the oregano during the last minute of cooking.
5. Set aside.
6. For the pasta and sauce: Cook pasta according to directions.
7. In a saucepan, melt butter over medium heat.
8. Whisk in lemon juice and garlic.
9. Pour in heavy cream and whisk until hot and slightly thickened.
10. Add some salt and pepper to taste.
11. Add the oregano and parmesan cheese, heat until cheese is melted.
12. To serve, toss the pasta into the sauce.
13. Serve with chicken on top.

olive oil, chicken breasts, garlic, salt, pepper, oregano, pasta, butter, lemon juice, garlic, heavy cream, fresh oregano, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-piccata-pasta/ (may not work)