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.
Source:
www.fittodo.com
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.
Source:
www.fittodo.com
