You may think putting a whole wedge of Brie cheese in a spaghetti recipe is overindulgent, but I disagree. Let’s examine my reasoning. You see, buying a big wedge of brie in our house usually turns it into the appetizer — and that is served with bread! By making the cheese platter part of the meal it actually ends up cutting the calories for your loved ones.
How is that for justification?
The key to making this rich pasta dish successfully is to prep everything while you poach the chicken. The recipe as a whole comes together in a quick 30 minutes, so you want everything easily at hand. You can leave the Brie rind out of the recipe entirely but I think it adds nice flavour. If you chop it fine it will distribute easily.
The peppery arugula is a nice contrast to the creamy, buttery Brie. Next time I might add even more arugula.
Spaghetti with Brie, Arugula and Chicken(serves 2-4)
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.