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Chicken & Blueberry Pasta Salad

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  6 servings, about 1 1/2 cups each
Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer 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.

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.
RECIPE INGREDIENTS
1 pound  boneless, skinless chicken breast, trimmed of fat
8 ounces  whole-wheat fusilli or radiatore
3 tablespoons  extra-virgin olive oil
1 large  shallot, thinly sliced
1/3 cup  reduced-sodium chicken broth
1/3 cup  crumbled 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
Chicken & Blueberry Pasta Salad Recipe at Cooking.com
DIRECTIONS
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.


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.


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.


Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pleasing Pasta Salads
Nutrition Facts per Serving
Yield:   6 servings, about 1 1/2 cups each
Calories: 315
Fat. Total: 11g
Protein: 23g
Carbohydrates, Total: 33g
Fat, Saturated: 3g
Fiber: 5g
Cholesterol: 49mg
Sodium: 238mg
% Cal. from Fat: 31%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Grett Reviewed: 07/20/2011
Absolutley delicious
Very easy to make and a huge hit
28 people gave this Cheers. Click here to Cheer this review. Report Violation
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