# What You'll Need:
→ Chimichurri Sauce
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 2 tablespoons fresh oregano, finely chopped or 2 teaspoons dried
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 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 Make It:
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.
02 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
03 - Pat chicken breasts dry with paper towels. Season both sides with smoked paprika, salt, and black pepper.
04 - Heat 1 tablespoon olive oil in a large grill pan or skillet over medium-high heat. Once shimmering, place chicken breasts in the pan and cook for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes, then slice into strips.
05 - In a large bowl, toss cooked pasta with sliced chicken and chimichurri sauce. Add reserved pasta water as needed to achieve desired consistency. Distribute among serving bowls and garnish with fresh parsley and lemon wedges.
