# 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 (about 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 water
→ Garnish
17 - Extra chopped fresh parsley
18 - Lemon wedges
# How to Make:
01 - Combine parsley, oregano, garlic, shallot, and red pepper flakes in a medium bowl. Add extra virgin olive oil and red wine vinegar, then season with salt and black pepper. Mix thoroughly and set aside to allow flavors to meld for 10 minutes.
02 - Pat chicken breasts dry with paper towels. Season both sides with smoked paprika, salt, and black pepper. Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing.
03 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, approximately 8-12 minutes depending on shape. Reserve 1/2 cup pasta cooking water before draining.
04 - Toss hot pasta with chimichurri sauce, adding reserved pasta water gradually to achieve desired consistency. Arrange pasta on serving plates and top with sliced grilled chicken. Garnish with fresh parsley and lemon wedges.
