Chimichurri Chicken Pasta
Chimichurri Chicken Pasta - a deliciously fresh and lightweight pasta bursting with Chimichurri Chicken flavor for an easy pasta dinner the whole family will love!
Servings: 6 people
Calories: 435kcal
Equipment
Ingredients
- 1 cup Fresh Parsley
- ½ cup olive oil
- ⅓ cup red wine vinegar
- ¼ cup fresh cilantro
- 3 cloves garlic pressed or diced fine
- ¾ tsp red pepper flakes or to taste
- ½ tsp ground cumin
- ½ tsp salt
- 1 lb raw chicken breast cut into 1" cubes
- 24 oz fettuccine cut in half
- Parmesan Cheese garnish
Instructions
For the chimichurri sauce
- Mix the parsley, olive oil, red wine vinegar, fresh cilantro, garlic, red pepper flakes, cumin, and salt in bowl, set aside.
For Chimichurri Chicken Pasta
- Place cubed chicken in bowl. Add 4 tbsp of prepared chimichurri sauce and marinade as grill comes to temperature. Alternatively, you can marinate for up to 24 hours in the fridge,
- Heat a large, heavy skillet on high heat.
- Heat a pan over medium heat. Add the chicken cubes until cooked through to an internal temperature of 165 degrees, about 6 minutes.
- Add water to a large stock pot and bring to boil.
- Generously salt water and add in pasta.
- Cook pasta to just under al dente (should be flexible but with a bit of crunch still.)
- Remove 1 cup of pasta water and add to pan with chicken, bring to a boil.
- Drain pasta and add to pan with chicken and boiling pasta water.
- Stir in 1/2 cup chimichurri sauce and toss as pasta water cooks down.
- Taste and add up to 1/2 cup more chimichurri sauce, depending on your taste.
- Garnish with parmesan cheese and serve.
Nutrition
Serving: 1g | Calories: 435kcal | Carbohydrates: 36g | Protein: 24g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Cholesterol: 56mg | Sodium: 256mg | Fiber: 2g | Sugar: 1g