Sicilian-style chicken and bucatini with goat cheese, currants, and walnuts
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
- 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
Because parsley seeds require an unusually long germination period (70 to 90 days), medieval superstitions held that the seeds needed enough time to travel to hell and back a few times before sprouting. Consequently, some farmers in the Middle Ages were afraid to plant them! Yet today parsley is quite possibly the most popular herb in Western cooking.
Calories: 740, Protein: 56g (112% DV), Fiber: 7g (28% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 8g, Saturated Fat: 6g (30% DV), Cholesterol: 150mg (50% DV), Sodium: 200mg (8% DV), Carbohydrates: 74g (25% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).
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.