Summer Pasta Salad with Chicken and Blueberries
(from highlands’s recipe box)
Source: Coop
Prep time: 15 minutes
Cook time: 15 minutes
Serves 4 people
Categories: Pasta salad
Ingredients
- 8 oz fusili or radiatore pasta
- 3 tbsp olive oil
- 1 large shallot, thinly sliced
- 1/3 cup chicken broth
- 1/3 cup crumbled feta/goat cheese
- 3 tbsp lime juice
- 1 cup fresh blueberries
- 1 tbsp fresh thyme
- 1 tsp freshly grated lime zest
- 1/4 tsp salt
- 1 pound boneless chicken breast
Directions
-
Place chicken in a skillet and add enough water(or chicken broth) to cover; bring to boil. Cover, reduce heat to low and simmer gently until cooked through (10 – 12 min). Transfer chicken to cutting board and shred into bit size strips.
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Cook pasta until tender, drain, place in large bowl.
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Cook shallots in oil, stirring occasionally until softened and just about to brown (2 – 5 min). Add broth, feta and lime juice and cook until feta begins to melt (1 – 2 min)
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Add the chicken to the bowl with the pasta, add the dressing, blueberries, thyme, lime zest salt (and pepper) and toss until combined.