Ingredients

• 2 tablespoons vegetable oil

• 1 pound boneless skinless chicken thighs

• Salt, to taste

• Black pepper, to taste

• Dried oregano, to taste

• 2 teaspoons minced garlic

• 2 tablespoons flour

• ½ cup chicken broth

• ½ cup heavy cream

• Crushed red pepper flakes, to taste

• ½ cup grated parmesan cheese

• ½ pound angel hair pasta

• 2 lemons, zested and juiced

• Parsley, for garnish

Steps

1. Add 1 tablespoon of vegetable oil to a saute pan

2. With the heat on medium high, add 1 pound of boneless skinless chicken thighs to the oil in the pan

3. Season one side of the chicken with some salt, black pepper, and dried oregano to taste

4. Flip the chicken over to cook the other side and season the other side with more salt, black pepper, and oregano to taste

5. Continue to flip the chicken as it cooks to ensure both sides cook evenly

6. Remove the chicken from the pan when it is finished cooking and set aside

7. Add another tablespoon of vegetable oil to the same pan 

8. Add 2 teaspoons of minced garlic

9. Allow the garlic to saute in the oil over medium heat and then add 2 tablespoons of flour

10. Stir the flour with the oil and garlic until it is fully dissolved

11. Pour in a half cup of chicken broth to the pan and stir continuously while also scraping the browned bits off the bottom of the pan

12. Pour in a half cup of heavy cream and stir to combine with the chicken broth until incorporated

13. Season the cream sauce with some red pepper flakes to taste and stir again

14. Add a half cup of freshly finely grated parmesan cheese and stir again until the cheese has melted into the sauce and turn off the heat

15. After allowing the cooked chicken to rest for a few minutes, cut it all up into thin strips

16. In a large pot of boiling water, cook a half pound of angel hair pasta until al dente according to the packaging directions

17. Add all the grated lemon zest from 2 lemons to the thickened cream sauce followed by all the freshly squeezed lemon juice

18. Off the heat, stir the lemon zest and juice with the cream sauce until combined

19. Drain the water from the cooked pasta and add the pasta to the lemon cream sauce

20. Add all the cut up chicken strips to the pasta and lemon sauce

21. Toss to combine the pasta and chicken with the lemon cream sauce

22. Garnish the finished dish with some parsley to taste

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