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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 28 2012

Chicken and Blueberry Pasta Salad

    1 pound(s) boneless, skinless chicken breast
    8 ounce(s) whole-wheat fusilli or radiatore
    3 tablespoon(s) extra-virgin olive oil
    1 large shallot
    1/3 cup(s) reduced-sodium chicken broth
    1/3 cup(s) crumbled feta cheese
    3 tablespoon(s) lime juice
    1 cup(s) fresh blueberries
    1 tablespoon(s) chopped fresh thyme
    1 teaspoon(s) freshly grated lime zest
    1/4 teaspoon(s) salt

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.