Here is another savory blueberry recipe that sounds perfect for a summer lunch or dinner. It is from www.eatingwell.com. I can't wait to try it. I think that I will go pick more blueberries today so I can make all these great recipes.
Chicken & Blueberry Pasta Salad
Prep: 30 mins.
Total: 30 mins.
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
¼ teaspoon salt
1. Place chicken in a skillet or sauce pan 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. Approximately 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. Toss until combined.
Make Ahead Tip: Add everything except the blueberries and dressing to the pasta salad. Cover and refrigerate.
Try using crumbled Blue Cheese instead of feta.