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.
boneless, skinless chicken breast, trimmed of fat
whole-wheat fusilli or radiatore
extra-virgin olive oil
shallot, thinly sliced
reduced-sodium chicken broth
crumbled feta cheese
chopped fresh thyme
freshly grated lime zest
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.
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