Chicken and Blueberry Pasta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A recipe from Ingredients:
1 lb boneless skinless chicken breast |
8 ounces whole wheat fusilli or 8 ounces radiatore |
3 tablespoons extra virgin olive oil |
1 large shallot |
1/3 cup reduced-sodium chicken broth |
1/3 cup 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 |
Directions:
1. 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 middle, 10-12 minutes Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
2. 2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 mins or according to package directions. Drain. Place in large bowl.
3. 3. Meanwhile place and and shallot in a small skillet and cook over medium low heat, stirring occasionally, until softened and just beginning to brown, 2 - 5 minutes Add broth, feta, and lime juice and cook stirring occasionally, until the feta begins to melt, 1-2 minutes.
4. 4. Add the chicken to the bowl with the pasta. Add the dressing blueberries, thyme, lime zest, and salt and toss until combined.
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