# 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
# Step-by-step guide:
01 - Combine parsley, oregano, minced garlic, shallot, and red pepper flakes in a medium bowl. Add extra virgin olive oil, red wine vinegar, salt, and black pepper. Stir thoroughly and set aside for flavors to meld.
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. Season both sides with smoked paprika, salt, and black pepper.
04 - Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side until golden brown and cooked through. Transfer to a cutting board and rest for 3 minutes before slicing into bite-sized pieces.
05 - Return cooked pasta to the pot. Add sliced chicken and chimichurri sauce, tossing gently. Add reserved pasta water in small increments to achieve desired sauce consistency.
06 - Plate portions and garnish with fresh parsley and lemon wedges. Serve immediately while hot.
