Easy Weeknight Chimichurri Pasta
1 lb. whole-wheat penne pasta
½ cup basic green or red chimichurri
¼ cup shredded Parmesan, plus more for garnish
1 Tbsp. lemon juice
2 to 3 cups shredded cooked chicken
1 large tomato, chopped
Kosher salt and freshly ground black pepper, to taste
1 Tbsp. fresh oregano (optional)
• Cook the pasta according to package directions. Reserve 2 tablespoons cooking water and drain.
• In a large glass bowl, whisk together the pasta water, chimichurri, Parmesan and lemon juice. Add the pasta and chicken and toss well. Gently fold in the tomato, then add salt and pepper, to taste. Garnish with additional Parmesan and fresh oregano, if desired. Serve hot or cold.