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.
|Prep Time:||30 minutes|
|Ready in:||30 minutes|
|Yield:||6 servings, about 1 1/2 cups each|
|Ease of Prep:||Easy|
|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|
- 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.
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.
Health Advantages: healthy weight.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||315 cal||Carbohydrate Servings:||2|
|Carbohydrates:||33 g||Dietary Fiber:||5 g||Cholesterol:||49 mg|
|Fat:||11 g||Sodium:||238 mg||Saturated Fat:||3 g|
|Protein:||23 g||Potassium:||207 mg||Monounsaturated Fat:||6 g|
|Nutrition Bonus:||Selenium (60% daily value), Fiber (20% dv).|
|Exchanges:||2 starch, 2 very lean meat, 2 fat|
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