# 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 (about 1 lb 2 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 - 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 meld for at least 15 minutes.
02 - Pat chicken breasts dry and rub with olive oil. Season both sides evenly with smoked paprika, salt, and black pepper.
03 - Preheat grill or grill pan to medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to cutting board and let rest for 5 minutes, then slice into strips.
04 - Bring a large pot of generously salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
05 - Toss hot pasta with half the chimichurri sauce, adding reserved pasta water as needed to coat. Top with sliced chicken and remaining chimichurri. Garnish with fresh parsley and lemon wedges.
