# 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 18 oz)
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 parsley, oregano, minced garlic, shallot, and red pepper flakes in a medium bowl. Whisk in olive oil and red wine vinegar until emulsified. Season with salt and black pepper. Allow mixture to rest for 15 minutes to develop flavors.
02 - Pat chicken breasts dry and brush with olive oil. Season both sides with smoked paprika, salt, and black pepper. Grill over medium-high heat for 12-15 minutes, turning once, until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
03 - Bring a large pot of generously 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.
04 - Place warm pasta in a large serving bowl. Slice grilled chicken and arrange over pasta. Pour chimichurri sauce over top, adding reserved pasta water 2 tablespoons at a time to achieve desired consistency.
05 - Toss gently to coat all ingredients. Garnish with fresh parsley and serve with lemon wedges on the side.
