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.



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Ingredients
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    1   pound 
    boneless, skinless chicken breast, trimmed of fat
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    8   ounces 
    whole-wheat fusilli or radiatore
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    3   tablespoons 
    extra-virgin olive oil
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    1   
    large shallot, thinly sliced
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    1/3  cup 
    reduced-sodium chicken broth
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    1/3  cup 
    crumbled feta cheese
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    3   tablespoons 
    lime juice
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    1   cup 
    fresh blueberries
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    1   tablespoon 
    chopped fresh thyme
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    1   teaspoon 
    freshly grated lime zest
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    1/4  teaspoon 
    salt

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:

1.
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: cal. (kcal) 315, Fat, total (g) 11, chol. (mg) 49, sat. fat (g) 3, carb. (g) 33, Monosaturated fat (g) 6, fiber (g) 5, pro. (g) 23, sodium (mg) 238, Potassium (mg) 207, Starch () 2, Lean Meat () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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