Recipe

Chicken Blueberry Pasta Salad Recipe


CHICKEN BLUEBERRY PASTA SALAD Recipe
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.

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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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Comments


Sound very good!


What an interesting combination of flavors! This does sound great. My husband loves blueberries and he will be very happy with this dish!


Different and tasty high5 thanks


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