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Chicken & Blueberry Pasta Salad

From: EatingWell

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.

Servings: 6 servings, about 1 1/2 cups each
Prep: 30 mins
Total: 30 mins
Rated : Not yet rated
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
1/4 teaspoon  salt
Directions
1. 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.
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 and toss until combined.
Tip:
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.
Nutrition Facts
Calories 315, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 49 mg, Sodium 238 mg, Carbohydrate 33 g, Fiber 5 g, Protein 23 g, Potassium 207 mg. Exchanges: Starch 2,Lean Meat 2,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet


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