Monday, May 28, 2012

Chicken and Blueberry Pasta Salad

Chicken and Blueberry Pasta Salad

INGREDIENTS:
  • 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
DIRECTIONS:
  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.

Subscribe for free
Thank you for visiting Is Yummy. Receive the latest posts for free by subscribing to our RSS feed or email updates.

Stumble
Delicious
Technorati
Twitter
Facebook
Related Posts Plugin for WordPress, Blogger...

0 comments:

Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More