Chicken & Blueberry Pasta Salad
Recipe from
EatingWell
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.
Ingredients
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1 poundboneless, skinless chicken breast, trimmed of fatsee savings
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8 ounceswhole-wheat fusilli or radiatoresee savings
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3 tablespoonsextra-virgin olive oilsee savings
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1 largeshallot, thinly slicedsee savings
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1/3 cupreduced-sodium chicken brothsee savings
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1/3 cupcrumbled feta cheesesee savings
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3 tablespoonslime juicesee savings
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1 cupfresh blueberriessee savings
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1 tablespoonchopped fresh thymesee savings
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1 teaspoonfreshly grated lime zestsee savings
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1/4 teaspoonsaltsee savings
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Directions
1.
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.
2.
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.
3.
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.
4.
Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.
Tip:
MAKE AHEAD TIP: Add everything except the blueberries and dressing to the pasta salad. Cover and refrigerate pasta salad, blueberries and dressing separately for up to 1 day. Toss together just before serving.
Nutrition information
Per serving: Calories 315, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 49 mg, Sodium 238 mg, Carbohydrate 33 g, Fiber 5 g, Protein 23 g, Potassium 207 mg. Exchanges: Starch 2,Lean Meat 2,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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