Pasta-Salad

with

Chicken & Blueberries

Pasta-Salad ~ Natures Super Foods

I have to admit, I had my doubts when this recipe was submitted to us from Audrey, in New Hampshire, but I'll try most anything once.

Oh, am I glad I did!

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 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 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 pound boneless, skinless chicken breast, trimmed of fat.

8 ounces whole-wheat fusilli or radiatore pasta.

3 tablespoons extra-virgin olive oil.

1 large shallot, thinly sliced.

1/3 cup reduced-sodium chicken broth.

1/3 cup crumbled feta cheese.

1 cup fresh blueberries.

1 tablespoon chopped fresh thyme.

1 teaspoon freshly grated lime zest.

1/4 teaspoon salt.

Preparation Method

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 salt and toss until combined.

Per serving: 315 calories; 11 g fat (3 g sat, 6 g mono); 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).

2 Carbohydrate Servings

Exchanges: 2 starch, 2 very lean meat, 2 fat

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!

Newsletter

Super Recipes ~ Return

_________________________________________________________________

FREE - Get A Giant Soup Sample - FREE! These people are so proud of their soup they are willing to give it away just to see if you like it! For only the cost of s/h, they will actually send you enough soup for 17-23! Can you afford not to check this out!

_________________________________________________________________