Chicken Blueberry Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is an alternative use for blueberries during the season. Haven't made this myself, but have had it, it is quite good. Got the recipe from a friend. Ingredients:
1 pound boneless, skinless chicken breast, trimmed of fat |
1 - 8 ounce pkg fusilli |
3 tbsp extra-virgin olive oil |
1 large shallot, thinly sliced |
1/3 cup reduced-sodium chicken broth |
1/3 cup crumbled feta cheese |
3 tbsp lime juice |
1 cup fresh blueberries |
1 tbsp dill |
1 tsp freshly grated lime zest |
1/4 tsp 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, 12 to 15 minutes.
2. Transfer the chicken to a cutting board to cool.
3. Shred into bite-size strips. Bring a large pot of water to a boil.
4. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
5. 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.
6. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
7. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, dill, lime zest and salt and toss until combined.
8. 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.
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