For the chimichurri sauce

Cup of Yum
1. 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

1. 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,
2. Heat a large, heavy skillet on high heat. 
3. Heat a pan over medium heat. Add the chicken cubes until cooked through to an internal temperature of 165 degrees, about 6 minutes.  
4. Add water to a large stock pot and bring to boil.
5. Generously salt water and add in pasta. 
6. Cook pasta to just under al dente (should be flexible but with a bit of crunch still.) 
7. Remove 1 cup of pasta water and add to pan with chicken, bring to a boil. 
8. Drain pasta and add to pan with chicken and boiling pasta water. 
9. Stir in 1/2 cup chimichurri sauce and toss as pasta water cooks down. 
10. Taste and add up to 1/2 cup more chimichurri sauce, depending on your taste. 
11. Garnish with parmesan cheese and serve.