Chicken & Blueberry Pasta Salad

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

www.eatingwell.com

Servings: 6

Prep: 30 mins.

Total: 30 mins.

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

¼ teaspoon salt

Directions:

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. 

 Enjoy!

Pan-Fried Pork with Blueberries

Here is another yummy sounding savory blueberry recipe.  This one is from Rachael Ray's magazine website but was created by Tracey Seaman.  I don't know how healthy it is but it sure looks good.  The recipe also suggests that you can try it with chicken tenders or cutlets if you prefer.  

Pan-Fried Pork with Blueberries

www.rachaelraymag.com by Tracey Seaman

Ingredients:

2 pounds boneless pork loin, cut crosswise into eighths

Salt and pepper

¼ cup flour

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

1-3/4 cup reduced-sodium chicken broth

1 cup fresh blueberries

2 tablespoons butter

Directions:

1.       In a medium bowl, season the pork with salt and pepper.  Add the flour and toss to coat. 

2.       In a large skillet, heat the olive oil over medium heat.  Shaking off any excess flour, add the pork to the skillet and cook, turning once, until browned, about 5 minutes.  Transfer to platter.

3.       Add the onions to the skillet and cook, stirring over medium-heat for 1 minute.   Add the chicken broth and blueberries,  bring to a boil and cook until reduced by half, about 5 minutes.  Stir in the butter and season with salt and pepper.

4.       Turn off the heat and return pork and any juices to skillet.  Divide the pork among 4 plates and spoon the sauce on top.

Try using chicken instead of pork.  Serve with buttered green beans.

Enjoy!