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Chicken & Blueberry Pasta Salad
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| Chicken & Blueberry Pasta Salad http://www.eatingwell.com/recipes/chicken_blueberry_pasta_salad.html From EatingWell: August/September 2006 Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that's also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4. 6 servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes Ingredients | |
| 1 pound | boneless, skinless chicken breast, trimmed of fat |
| 8 ounces | whole-wheat fusilli or radiatore |
| 3 tablespoons | extra-virgin olive oil |
| 1 large | shallot, thinly sliced |
| 1/3 cup | reduced-sodium chicken broth |
| 1/3 cup | crumbled feta cheese |
| 3 tablespoons | lime juice |
| 1 cup | fresh blueberries |
| 1 tablespoon | chopped fresh thyme |
| 1 teaspoon | freshly grated lime zest |
| 1/4 teaspoon | salt |
Preparation
Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.
Nutrition
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