Chicken & Blueberry Pasta Salad

• 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

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.

chicken, whole wheat fusilli, extra virgin olive oil, shallot, chicken broth, feta cheese, lime juice, fresh blueberries, thyme, lime zest, salt

Taken from www.food.com/recipe/chicken-blueberry-pasta-salad-310307 (may not work)