# What You’ll Need:
→ Chimichurri Sauce
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 2 tablespoons fresh oregano, finely chopped
03 - 3 garlic cloves, minced
04 - 1 small shallot, finely chopped
05 - 1/2 teaspoon crushed red pepper flakes
06 - 1/2 cup extra virgin olive oil
07 - 3 tablespoons red wine vinegar
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper
→ Chicken
10 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Pasta
15 - 12 oz penne, rigatoni, or spaghetti
16 - Salt for pasta water
→ Garnish
17 - Extra chopped fresh parsley
18 - Lemon wedges
# How-To Steps:
01 - Combine fresh parsley, oregano, minced garlic, shallot, and red pepper flakes in a medium bowl. Whisk in extra virgin olive oil and red wine vinegar. Season with kosher salt and black pepper. Allow to rest for 10 minutes to develop flavors.
02 - Bring a large pot of salted water to rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
03 - Pat chicken breasts dry with paper towels. Rub both sides evenly with olive oil, smoked paprika, salt, and black pepper.
04 - Heat a grill or grill pan to medium-high heat. Cook seasoned chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into bite-sized pieces.
05 - Transfer cooked pasta to a large serving bowl. Add sliced chicken and chimichurri sauce, tossing gently to combine. Add reserved pasta water as needed to achieve desired consistency. Garnish with fresh parsley and serve with lemon wedges.
