Friday, June 24, 2011

Chicken & Blueberry Pasta Salad

Here is another savory blueberry recipe that sounds perfect for a summer lunch or dinner.  It is from  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
Servings: 6
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.