Tuesday, June 8, 2010

chicken, blueberry and feta pasta salad

you will need 2 skillets, a large spoon, a stockpot, a colander, a cutting board, a sharp knife and a serving bowl
yields 8 servings

1 pound chicken breast
1 cup chicken broth
1 box whole-wheat pasta (fusilli or radiatore is good)
1 tablespoon olive oil
1/2 red onion, finely chopped
4 oz (1/2 cup) feta cheese
1 tablespoon lime zest
3 tablespoons lime juice (or one lime yields)
1 cup fresh blueberries
1 tablespoon chopped fresh thyme
salt and pepper

place chicken in a large skillet and add half the chicken broth; bring to a boil. cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, about 10 to 12 minutes. drain and transfer the chicken to a cutting board to cool.

place oil and onion in a small skillet and cook over medium-low heat, stirring occasionally until softened, about 3 to 5 minutes. remove from heat. add remaining broth, lime juice, lime zest and feta. stir until feta is melted, about 1 to 2 minutes.

bring a large pot of water to a boil. cook pasta according to package directions, about 9 minutes. drain and transfer to a decorative serving bowl and coat with feta dressing. salt and pepper to taste.

chop chicken into bite-sized pieces. stir into pasta. toss in blueberries and fresh thyme right before serving. serve room temperature or chilled.

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