Place the water in a saucepan over high heat. When the water boils, add the pasta and simmer for 12-15 minutes for whole wheat pasta and 20-25 minutes for most gluten-free pastas (Pastas vary; check the package instructions.)

Place 1 teaspoon olive oil in a large skillet over medium-high heat. Add the white part of the green onions and sauté for 2 minutes, tossing continuously. Remove the green onions from the pan and set aside.

Add 2 teaspoons olive oil to the pan and add the mushrooms. Cook, stirring frequently, about 15 minutes, or until well caramelized and reduced in volume about 50%.

Add the chicken and thyme and cook for about 2 minutes, until the chicken is lightly browned. Then add the stock, water, mustard, maple syrup, salt, and pepper.

Stir well and simmer for 20 minutes, stirring occasionally, until the sauce is reduced by about half.

Add all of the green onions (both cooked white parts and green uncooked tops) and the goat cheese, and toss well, until the cheese is almost all melted.

Drain the pasta and add the pasta to the sauce. Toss until the cheese is melted completely, then serve.