Bucatini with chicken and goat cheese
Water is the surprising ingredient that ties this dish together. First it’s used to poach the chicken breasts. Then the pasta is cooked in that same water, where it picks up a subtle taste of the meat. Finally, a bit of reserved cooking water is used to moisten the finished dish, adding body and a deeper layer of flavor.
- Two 6-ounce boneless skinless chicken breasts
- ¼ cup currants
- 1 to 2 shallots
- 2 sprigs fresh thyme
- Fresh flat-leaf parsley
- 1 lemon
- 5 ounces bucatini
- 1 ounce walnuts
- 1½ ounces crumbled goat cheese
- 2 ounces baby arugula
Poach the chicken
- Trim any unwanted fat from the chicken.
With a fork, shred the chicken.
While the chicken cooks, prepare the other ingredients.
Prep the remaining ingredients
- In a bowl, cover the currants with hot water and soak until plumped, 4 to 5 minutes. Strain.
- Peel the shallots and thinly slice.
- Coarsely chop the thyme leaves.
- Coarsely chop the parsley leaves.
- Zest and juice the lemon.
Cook the bucatini
Meanwhile, make the pasta sauce.
Make the pasta sauce
Add the chicken and thyme, season with pepper, and cook until the chicken starts to brown, 2 to 3 minutes. If the pan gets dry, add ¼ cup of the reserved pasta water.
Add the bucatini, currants, lemon zest, and the remaining pasta water, and toss to coat. Reduce to a simmer and cook until most of the liquid has been absorbed, 2 to 3 minutes. Remove from the heat and add the parsley, goat cheese, and 1 tablespoon lemon juice. Season with salt and pepper.
Make the salad
Nutrition per serving: Calories: 710, Protein: 48 g, Total Fat: 23 g, Monounsaturated Fat: 5.5 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 6 g, Cholesterol: 110 mg, Carbohydrates: 78 g, Fiber: 5 g, Added Sugar: 0 g, Sodium: 530 mg