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.

Makes 6 servings, about 1 1/2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: 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

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.

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

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

2 Carbohydrate Servings

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

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.

Understandably, I was a bit skeptical about trying this recipe. Really? Blueberries, pasta, and chicken? However, it was absolutely delicious, even with some handier substitutions. (I used a small yellow onion for the shallot, reduced-fat feta, and bottled lime juice; I also omitted the salt.) Although this recipe is already quite healthy, I'll try reducing the oil by half for an even lower amount of healthy fat. This dish really is a wonderfully flavored, filling meal that even hesitant palates will enjoy! (For wine drinkers, I thought the meal paired nicely with a sangiovese/cabernet sauvignon blend.)

anonymous, 02760, MA

What a strangely delicious combination of flavors! Added a wee bit more broth to cut some of the dryness. Perfect light spring/summer dish that pairs nicely with a glass of crisp pino grigio.

Anonymous, Dallas, TX

Admittedly I'm a big blueberry fan, but this is an outstanding summer salad. Don't ruin it with out-of-season berries, though, wait 'till summer and give your family and friends a treat they will dream about in the winter.

Julie, Toronto

I eliminated the salt and added fresh cracked pepper to the salad just before serving it. Also, I've made this salad with scallions instead of shallots and lemon juice and lemon rind instead of lime juice and lime rind. It is a very forgiving dish.

mariocat, Silver Spring, MD