Andrew Friedman

I grew up in a household where we didn't eat meat on Friday, which presented a problem because when I was a child, I didn't like most fish or shellfish. My mother solved this dilemma by making me pasta with canned tuna and tomato sauce. This is my adult version of that recipe, made with high-quality preserved tuna with capers and anchovies added to hit the notes one expects in such a classic seafood pasta.

This is a recipe that I cook at home myself — a versatile method for having a sophisticated meal on tap with very little last-minute prep work. This is a remarkable dish because it requires nothing but a pot of simmering water to cook it successfully; there is no butter, no oil, no sautéing, and no roasting. Yet the results are delicious. Here I've stuffed the chicken with goat cheese and spinach, but you can substitute Chopped Roasted Tomatoes ( this recipe can be found in the book), or any filling you like.

Avoid buying boneless, skinless chicken breast pieces if poissible. You'll get the best results by purchasing a whole organic chicken and removing the breast yourself.

Serve this with a small salad for an ideal lunch.