Bucatini with chicken and goat cheese

Soy Free

2 Servings, 710 Calories/Serving

50 Minutes

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

In a large pot over high heat, warm 2 quarts salted water.
  • Trim any unwanted fat from the chicken.
Add the chicken to the pot and bring to a boil. Reduce to a simmer and cook until the chicken is cooked through, 4 to 6 minutes. Transfer the chicken to a plate to cool. Reserve the cooking water.
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

Return the water to a boil, add the bucatini, and cook until just tender, 6 to 8 minutes. Stain, reserving ¾ cup of the cooking water.
Meanwhile, make the pasta sauce.


Make the pasta sauce

In a pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shallots and walnuts, season with salt, and cook until the shallots start to soften, 2 to 3 minutes.
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

In a bowl, toss the arugula with 1 to 2 teaspoons lemon juice and 1 to 2 teaspoons oil. Season with salt and pepper.



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

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

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