# Ingredient List:
→ 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
18 - Lemon wedges
# How to Prepare:
01 - In a medium bowl, combine parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, 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 of pasta cooking water before draining.
03 - Pat chicken breasts dry with paper towels. Rub with olive oil and season evenly with smoked paprika, salt, and black pepper. Grill over medium-high heat for 12-15 minutes, turning halfway through, until internal temperature reaches 165°F.
04 - Transfer grilled chicken to a cutting board and rest for 5 minutes. Slice chicken breasts into 1/2-inch strips.
05 - In a large serving bowl, toss drained pasta with chimichurri sauce, adding reserved pasta water as needed to achieve desired consistency. Top with sliced chicken and garnish with additional parsley and lemon wedges.
