Sicilian-style chicken and bucatini with goat cheese, currants, and walnuts

Soy-Free, Protein Plus

2 Servings, 740 Calories/Serving

25–40 Minutes

Poached chicken breasts provide heft and protein to this easy pasta dish, while melting goat cheese brings creaminess and lemon juice lends tang.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 boneless skinless chicken breasts (about 6 ounces each)
1 or 2 organic shallots
4 sprigs organic fresh thyme
1 organic lemon
4 or 5 sprigs organic fresh flat-leaf parsley
¼ cup currants
5 ounces bucatini
3 tablespoons walnuts
⅓ cup crumbled goat cheese
2 ounces organic baby arugula or other leafy greens such as spinach

Nutrition per serving

Calories 740, Total Fat 25g (32% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 200mg (9% DV), Total Carb. 74g (27% DV), Fiber 7g (25% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 56g
Contains: Milk, Tree Nuts, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the chicken

In a medium sauce pot, add the chicken and enough lightly salted water to cover by 2 inches, making sure the breasts are separated, and bring to a boil. Cook over high heat until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken into bite-size pieces. Reserve the cooking water in the pot.
While the chicken cooks, prepare the rest of the meal.

Prep the remaining ingredients

Peel and thinly slice the shallots.
Strip enough thyme leaves from the stems to measure ½ teaspoon [1 tsp]. Save any remaining thyme for another use.
Zest and juice the lemon, keeping the zest and juice separate (the juice will be divided between the pasta sauce and salad). [Zest both lemons; juice 1½ lemons. Save the remaining zested lemon half.]
Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, cover the currants with hot tap water and soak until plumped, 4 to 5 minutes, then drain.

While the currants soak, prepare the bucatini.

Cook the bucatini

Return the cooking water used for the chicken to a boil and salt lightly. Add the bucatini and cook until just tender, 9 to 11 minutes. Drain, reserving ¾ cup [1 cup] pasta cooking water.
While the bucatini cooks, prepare the pasta sauce.

Make the pasta sauce

In a large frying pan over medium heat, warm 1 to 2 teaspoons [2 to 4 tsp] oil until hot but not smoking. Add the shallots and walnuts, season with salt, and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes. Add the chicken and thyme, season with pepper, and cook, stirring occasionally, until the chicken starts to brown, 2 to 3 minutes. Stir in the bucatini, currants, lemon zest, and ½ cup [¾ cup] reserved pasta cooking water. Bring to a boil, reduce to a simmer, and cook until most of the liquid has evaporated, 2 to 3 minutes. Remove from the heat and stir in the parsley, goat cheese, and 1 tablespoon [2 TBL] lemon juice. Add more pasta water if dry. Season to taste with salt and pepper.
While the sauce simmers, make the salad.

Toss the salad

In a medium [large] bowl, toss together the arugula, 1 to 2 teaspoons [2 to 4 tsp] lemon juice, and 1 to 2 teaspoons [2 to 4 tsp] oil. Season to taste with salt and pepper.

Serve

Transfer the bucatini and sauce to individual bowls. Drizzle with oil, if desired, and serve with the salad.

Kids Can!

Measure the thyme.
Juice the lemon.
Strip the parsley leaves.
Toss the salad.

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