Bucatini with chicken, goat cheese, and walnuts
25 – 35 Minutes
Water is the surprising ingredient that ties this appealing pasta dish together. First it’s used to poach the chicken breasts and then to boil the pasta, so that the bucatini picks up a subtle taste of the meat. Finally, a little goes in to moisten the finished dish, along with creamy melting goat cheese and tangy lemon juice.
- Two 6-ounce boneless skinless chicken breasts
- 1 or 2 shallots
- Fresh thyme
- 1 lemon
- Fresh flat-leaf parsley
- ¼ cup currants
- 5 ounces bucatini
- 3 tablespoons walnuts
- ⅓ cup crumbled goat cheese
- 2 ounces baby arugula
Poach the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
While the water heats and the chicken cooks, prepare the remaining ingredients.
Prep the remaining ingredients
- Peel and thinly slice the shallots.
- Strip the thyme leaves from the stems.
- Zest and juice the lemon, keeping the zest and juice separate (the juice will be divided between the pasta sauce and salad).
- Strip the parsley leaves from the stems; coarsely chop the leaves.
While the currants soak, prepare the bucatini.
Cook the bucatini
While the bucatini cooks, prepare the pasta sauce.
Make the pasta sauce
While the pasta sauce simmers, make the salad.
Toss the salad
Nutrition per serving: Calories: 710, Protein: 54g, Total Fat: 23g, Monounsaturated Fat: 6g, Polyunsaturated Fat: 6g, Saturated Fat: 5g, Cholesterol: 150mg, Carbohydrates: 73g, Fiber: 7g, Sugar: 17g, Added Sugars: 0g, Sodium: 420mg
Contains: tree nuts, milk, wheat.