Ingredients Jump to Instructions ↓

  1. 1 pound boneless, skinless chicken breast, trimmed of fat

  2. 8 ounces whole-wheat fusilli or radiatore

  3. 3 tablespoons extra-virgin olive oil

  4. 1 large shallot, thinly sliced

  5. 1/3 cup reduced-sodium chicken broth

  6. 1/3 cup crumbled feta cheese

  7. 3 tablespoons lime juice

  8. 1 cup fresh blueberries

  9. 1 tablespoon chopped fresh thyme

  10. 1 teaspoon freshly grated lime zest

  11. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  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. 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.


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