Chicken Blueberry Pasta Salad

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. (from eatingwell.com)

Steps

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.

Ingredients

boneless skinless chicken breast, whole wheat fusilli, extra virgin olive oil, shallot, reduced-sodium chicken broth, feta cheese, lime juice, fresh blueberries, thyme, lime zest, salt