Chicken and Blueberry Pasta Salad



2 boneless, skinless chicken breasts

1/4 c. fresh rosemary

1/4 c. fresh basil, torn

1/4 c. course black pepper

1/2 c. olive oil

1 box pasta (penne, bow-tie, radiatore, etc.)

1/3 c. chicken broth

1/3 c. feta cheese, crumbled

1 shallot, thinly sliced

3 T. fresh lime juice

1 t. grated lime zest

1 c. fresh blueberries

1/4 t. salt


Mix together rosemary, basil, black pepper and 1/2 c. olive oil in a shallow dish. Add chicken breasts and turn to coat. Cover and let marinate for 30 minutes.

Bring a large pot of water to a boil. Cook pasta according to instructions on box. Drain pasta and place in large bowl.

Place chicken with marinade in a large skillet and saute until chicken is cooked through. Remove chicken from skillet and let cool on a cutting board. Leave remaining marinade in skillet.

In same skillet, brown shallot lightly, then add chicken broth, feta and lime juice, stirring occasionally until feta begins to melt.

Shred cooled chicken into bite-sized strips and add to pasta in bowl. Add contents of skillet (dressing), blueberries, lime zest and salt and toss until combined. Serve.

Make ahead tip: Add everytying except blueberries and dressing to pasta salad. Cover and refrigerate pasta salad, blueberries and dressing separately for up to one day. Toss together just before serving.

Recipe courtesy of The Butcher Shoppe.