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Pasta-SaladwithChicken & Blueberries
Pasta-Salad ~ Super Food Recipes
Chicken & Blueberry Pasta-Salad
I have to admit, I had my doubts when this super food recipe was submitted to us from Audrey, in New Hampshire, but I'll try most anything once.
And, am I glad I did!
This super food recipe is absolutely bursting with flavor and freshness.
Yield: 6 servings, about 1 1/2 cups each.
Active Time: 30 minutes.
Total Time: 30 minutes.
Ease of preparation: Easy
Yes, blueberries and pasta.
The addition of poached chicken and feta cheese makes this dish into a light and satisfying 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.
Understandably, we were a bit skeptical about trying this pasta salad recipe.
I mean blueberries, pasta and chicken?
Go figure.
However, it was absolutely delicious, even with some minor substitutions.
(We used a small yellow onion for the shallot, reduced-fat feta, and bottled lime juice; we also omitted the salt.)
Although this recipe is already quite healthy, we'll try reducing the oil by half for an even lower amount of healthy fat next time.
This pasta salad dish really is a wonderfully flavored, filling meal that even hesitant palates will enjoy! (For wine drinkers, I thought the meal paired nicely with a sangiovese/cabernet sauvignon blend.)
Ingredients:
1 lb. boneless, skinless chicken breast, trimmed of fat.
8 oz. whole-wheat Fusilli or Radiatore pasta.
3 Tsp. extra-virgin olive oil.
1 large shallot, thinly sliced. 
1/3 c. reduced-sodium chicken broth.
1/3 c. crumbled feta cheese.
3 Tbs. lime juice.
1 c. fresh blueberries.
1 Tbs. chopped fresh thyme.
1 tsp. freshly grated lime zest.
1/4 tsp. sea salt.
Preparation;
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 sea salt and toss until combined.
Per serving:
315 Calories,
11 g, Fat (3 g. Saturated, 6 g. Mono-unsaturated),
49 mg. Cholesterol,
33 g. Carbohydrate,
23 g. Protein,
5 g. Fiber,
238 mg. Sodium,
207 mg. Potassium.
Nutrition Bonus: Selenium (60% daily value), Fiber (20% dv).
Storing 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.
This Pasta-Salad Works Great!
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