Yes, you read it correctly…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.

Lunch, Dinner – American

Makes: 6 servings, about 1 1/2 cups each

Active Time: 30 minutes

Total Time: 30 minutes

Ease of Prep: Easy

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

Steps

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.