Ingredients: 1 pound boneless, skinless chicken breast, trimmed of fat 8 ounces whole-wheat fusilli or radiatore 3 Tbsps. extra-virgin olive oil 1 large shallot, thinly sliced 1/3 cup reduced-sodium chicken broth 1/3 cup crumbled feta cheese 3 Tbsps. lime juice 1 cup fresh blueberries 1 Tbsp. chopped fresh thyme 1 tsp freshly grated lime zest 1/4 tsp salt
Instructions: 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 there is no pink in the middle. 10 to 12 minutes. Transfer chicken to a cutting board to cool. Shred into bite size strips. 2. 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. 3. 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 into the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.