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

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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

Great for Entertaining

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.

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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.


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.


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.