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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.

Source: EatingWell Magazine, August/September 2006

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Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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 Facts

about 1 1/2 cups
320 calories; protein 22.6g; carbohydrates 34.4g; dietary fiber 5.3g; sugars 4.6g; fat 11.1g; saturated fat 2.8g; cholesterol 49.2mg; vitamin a iu 81.8IU; vitamin c 6.4mg; folate 29mcg; calcium 68.2mg; iron 2.2mg; magnesium 72.8mg; potassium 254.4mg; sodium 243.9mg; thiamin 0.2mg.

2 starch, 2 lean meat, 1 fat

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