Juice both lemons into a bowl, add 3 cloves of crushed garlic, 1 teaspoon of crushed red pepper flakes, 1/2 teaspoon of black pepper, 1 teaspoon of dried oregano, and 1/2 teaspoon of salt; whisk together and divide in half. Add chicken pieces to half of the liquid and marinate for about 20 minutes.

In the meantime, bring water to a boil and add pasta, cook until tender. Reserve 1 cup of pasta water for sauce and drain.

Heat 3 tablespoons of olive oil in a large skillet on medium heat, add marinated chicken and cook 10-12 minutes until browned and cooked through.

When chicken is cooked, add the remainder of the reserved marinade, and stir in pasta. Add just enough of the pasta water to make a sauce. Stir in feta cheese and 2 tablespoons of butter.

Top with grated Parmesan and enjoy.

Submitted by: Melissa Sleziak