Grilled Chicken and Pasta with Argentinean Chimichurri Olive Oil

Equipment: Grill or grill pan, large pot, skillet, mixing bowl.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

1. Marinate the Chicken (5 minutes):
   • Rub the chicken breasts with 2 tablespoons of Argentinean Chimichurri Olive Oil, salt, and black pepper. Let them sit while you prepare the pasta.
2. Cook the Pasta (10 minutes):
   • Bring a large pot of salted water to a boil. Cook the linguine or spaghetti until al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining.
3. Grill the Chicken (10 minutes):
   • Preheat your grill or grill pan to medium-high heat. Grill the chicken breasts for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
4. Prepare the Sauce (5 minutes):
   • In a skillet over medium heat, warm the remaining 2 tablespoons of Argentinean Chimichurri Olive Oil. Add garlic and sauté for 30 seconds until fragrant. Toss in the cherry tomatoes and cook for 2-3 minutes until slightly softened.
5. Combine and Serve (5 minutes):
   • Add the cooked pasta to the skillet, tossing to coat. Stir in the sliced grilled chicken, basil, and lemon juice. If the mixture is too dry, add a splash of the reserved pasta water. Serve hot, garnished with Parmesan cheese if desired.