1 lb. boneless, skinless chicken breast halves, trimmed of fat
8 oz. whole wheat fusilli or other corkscrew pasta
3 T. extra virgin olive oil
1 large shallot, cut crosswise into thin slices
1/3 c. chicken broth
1/3 c. crumbled feta cheese
3 T. fresh lime juice
1 T. chopped fresh thyme leaves
1 tsp. freshly grated lime zest
1/4 tsp. salt
1 c. fresh blueberries, rinsed and picked over
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.
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.
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.
Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.
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.
315 calories; 11 g fat (3 g sat, 6 g mono); 49 mg cholesterol; 33 g carbohydrates; 23 g protein; 5 g fiber; 238 mg sodium; 207 mg potassium.
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