CHICKEN & BLUEBERRY PASTA SALAD
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. (from EatingWell.com)
Provided by Motivated Mama
Categories Berries
Time 30m
Yield 1 1/2 Cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 316.9, Fat 10.2, SaturatedFat 2.6, Cholesterol 51.3, Sodium 246.9, Carbohydrate 33.6, Fiber 3.8, Sugar 2.9, Protein 24.8
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