Spaghetti with Brie, Arugula and Chicken

2 small chicken breasts, boneless and skinless. Or you can use leftover chicken, just shred it!
the zest of 1 lemon, finely minced
2 dried red thai chilies, minced
a handful of fresh thyme sprigs
1 glass of dry white wine
1 healthy wedge of Brie (~200g)
1 handful of arugula, chiffonaded (or finely sliced)
salt and pepper
4 servings spaghetti

Bring a large pot of salted water to a boil. If you don’t have leftover chicken you will can first poach the chicken breasts. Add chicken to the water and boil for 8-13 minutes, or until cooked through. Remove and allow to cool, then shred the chicken into small bites.

Remove the rind from the Brie and finely chop. For the cheese itself dice into 1/2″ cubes, set both aside with arugula. In a small sauce pan combine lemon zest, chilies, thyme and white wine, bring to a gentle simmer. Add pasta to water and cook until al dente. Reserve a cup of the pasta water then drain. Remove thyme sprigs from wine mixture and discard. Add pasta back to the pot and pour in the white wine mixture as well as the Brie and arugula. Toss together with tongs until brie and arugula are evenly distributed adding pasta water as necessary. I used about 3/4 cup of water. Now add chicken and gently toss in. Add salt and pepper to taste and serve immediately topped with freshly ground pepper.