# 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 (about 1.1 lb)
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
# Steps:
01 - Combine parsley, oregano, garlic, shallot, and red pepper flakes in a medium bowl. Add olive oil and red wine vinegar, then season with salt and black pepper. Stir well and set aside to allow flavors to develop.
02 - 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 pasta water before draining.
03 - Pat chicken breasts dry and rub with olive oil, smoked paprika, salt, and black pepper. Grill over medium-high heat for 12-15 minutes, turning halfway through, until internal temperature reaches 165°F. Rest for 5 minutes, then slice into strips.
04 - Toss cooked pasta with sliced chicken and chimichurri sauce, adding reserved pasta water as needed to reach desired consistency. Transfer to serving plates and garnish with fresh parsley and lemon wedges.
