# 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 (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 cooking water
→ Garnish
17 - Extra chopped fresh parsley
18 - Lemon wedges
# How To Make It:
01 - In a medium bowl, combine parsley, oregano, minced garlic, shallot, red pepper flakes, extra virgin olive oil, red wine vinegar, salt, and black pepper. Mix thoroughly and allow to rest for flavor development.
02 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
03 - Pat chicken breasts dry with paper towels. Season both sides with smoked paprika, salt, and black pepper.
04 - Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Cook seasoned chicken breasts for 6-7 minutes per side until golden and internal temperature reaches 165°F. Transfer to a cutting board and rest for 3 minutes before slicing.
05 - Toss cooked pasta with 3/4 of the chimichurri sauce, adding reserved pasta water as needed to achieve desired consistency. Distribute pasta among serving plates and top with sliced grilled chicken.
06 - Drizzle remaining chimichurri sauce over chicken. Garnish with fresh parsley and lemon wedges. Serve immediately.
