# What You 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, approximately 1 pound 2 ounces
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 ounces penne, rigatoni, or spaghetti
16 - Salt for pasta water
→ Garnish
17 - Extra chopped fresh parsley, optional
18 - Lemon wedges, optional
# How To Make:
01 - Combine parsley, oregano, minced garlic, shallot, and red pepper flakes in a medium bowl. Pour in olive oil and red wine vinegar, then season with kosher salt and black pepper. Stir thoroughly and allow mixture to rest for flavor development.
02 - Pat chicken breasts dry and brush with olive oil. Season both sides evenly with smoked paprika, salt, and black pepper. Grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice into bite-sized pieces.
03 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking liquid before draining.
04 - Transfer drained pasta to a large serving bowl. Add sliced chicken and drizzle generously with chimichurri sauce. Toss gently to coat, adding reserved pasta liquid as needed to achieve desired consistency.
05 - Divide pasta mixture among serving plates. Garnish with fresh parsley and lemon wedges if desired. Serve immediately while warm.
