Chicken and Blueberry Pasta Salad

Ingredients 1 pounds chicken, breast, boneless, skinless, trimmed of fat 8 ounce(s) pasta, whole-wheat, fusilli, or radiatore 3 tablespoon oil, olive, extra virgin 1 large shallot(s), thinly sliced 1/3 cup(s) broth, reduced-sodium chicken 1/3 cup(s) cheese, feta, crumbled 3 tablespoon lime juice 1 cup(s) blueberries 1 tablespoon thyme, fresh, chopped 1 teaspoon lime zest, freshly grated 1/4 teaspoon salt Preparation 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 Serves 4