Ingredients
3 1/2 lbs. boneless chicken breasts, cut into bite-size pieces
6 T. Extra Virgin Olive Oil
1/4 C. Unsweetened Butter
3 Large Garlic cloves, mashed
1/2 C. Dry White Wine
Juice of 1 Fresh Lemon
Salt and Pepper
Dried Oregano, Crushed
1 Lb. Linguine
Fresh-Grated Parmasean Cheese
Preparation
In heavy, large skillet over moderate heat, add olive oil, butter and garlic. Saute garlic quickly, to avoid the garlic turning brown. Add chicken and cook for 15-20 minutes, until chicken is opaque. Add salt, pepper, and oregano to taste. Lower heat and add the wine and lemon juice. Cover and cook another 20-30 minutes.
While chicken is cooking, cook pasta in lightly salted, boiling water, until al dente.
Drain pasta and place in large serving bowl. Ladle chicken and sauce over hot pasta. Toss to fully blend the pasta with the sauce and chicken. Serve with freshly grated Parmasean cheese.
