Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Chicken & Blueberry Pasta Salad

:  August/September 2006

Your rating: None Average: 4.1 (58 votes)

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.


READER'S COMMENT:
"This was a big hit with the entire family (even the 7 and 4 year old). I did substitute farfalle for the rotini and shredded, rotisserie chicken (had 1/2 a roti chicken on hand) for the poached chicken. What a light, refreshing summer...
Chicken & Blueberry Pasta Salad Recipe

Makes: 6 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

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

More Healthy Recipe Ideas

You Might Also Like

Preparation

  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.

Tips & Notes

  • 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

Per serving: 315 calories; 11 g fat ( 3 g sat , 6 g mono ); 49 mg cholesterol; 33 g carbohydrates; 0 g added sugars; 23 g protein; 5 g fiber; 238 mg sodium; 207 mg potassium.

Nutrition Bonus: Selenium (60% daily value), Fiber (20% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 2 very lean meat, 2 fat


More From EatingWell

Recipe Categories

Holiday
Memorial Day
Father's Day
July 4th
Labor Day
Style/Theme
Entertaining, casual
Make ahead instructions
Picnic
Ease of Preparation
Easy
Total Time
30 minutes or less
Type of Dish
Main dish, combination meal
Main dish, poultry
Pasta
Servings
6
Main Ingredient
Chicken
Preparation/ Technique
Poach
Saute
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Meal/Course
Dinner

Season
Spring
Summer
Fall
Publication
August/September 2006
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement

Today's Favorites

World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner