Chicken & Blueberry Pasta Salad

Yes, 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. (from EatingWell.com)

• Ready In: 30 mins
• Serves: 6
• Yields: 1 1/2 Cups

Ingredients

• 1  lb boneless skinless chicken breast, trimmed of fat
• 8  ounces  whole wheat fusilli or 8  ounces 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 thyme
• 1  teaspoon lime zest
• 1⁄4 teaspoon salt

Directions

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.
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.
4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.