# 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 1.1 pounds)
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 - Fresh chopped parsley
18 - Lemon wedges
# How To Make It:
01 - Combine parsley, oregano, garlic, shallot, and red pepper flakes in a medium bowl. Add olive oil and red wine vinegar, then season with kosher salt and black pepper. Mix thoroughly 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 cooking water before draining.
03 - Pat chicken breasts dry with paper towels. Season evenly with smoked paprika, salt, and black pepper on both sides.
04 - Heat olive oil in a grill pan or skillet over medium-high heat. Grill chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice into strips.
05 - Toss cooked pasta with chimichurri sauce, adding reserved pasta water as needed to achieve desired consistency. Top with sliced chicken and garnish with fresh parsley and lemon wedges.
