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24/11/2017
Clinton Public Hospital Auxiliary Gift of Lights
Clinton Public Hospital - Front Porch / 6:30 pm with Entertainment by Audibly Awesome and Light Refreshments / Purchase a light at the Gift Shop or from any Auxiliary Member in memory of a loved one or in support of a person, or cause, near and dear to you
28/11/2017
Blood Donor Clinic - Stratford
1:00 pm to 7:30 pm / Christian Reformed Church
You are five times more likely to need a transplant than to ever become an organ donor.
Around The Alliance!
New Partnership With The Change Foundation Announced!
Volunteer Spotlight: Bernice
West Building Entrance Opens at Stratford General Hospital on March 27
New Dedicated Space at HPHA Solidifies Commitment to Teaching and Mentorship
HPHA & AMGH Adding PatientKeeper CPOE & Medication Reconciliation to Clinical Automation System
From Patient to Volunteer: Brent's Story
HPHA Celebrates Successful 2016/17 Year
HPHA Receives Health Infrastructure Renewal Funding
Moving Forward With Stroke
Board of Directors Meeting Highlights!
Happy MDRD Week!
26th Annual Paediatric Day Conference Speaker Presentations
October is Occupational Therapy Month!
The BAC: Early Detection & Accurate Diagnosis
Diabetes Support Group!
R.E.A.L Life Perspectives: Emergency Medicine
New Blood Donors Needed!
It's Medical Radiation Technologists Week!
Clinton Public Hospital Auxiliary Gift of Lights - November 24!
What's For Dinner Wednesday!
HPHA in the Media
HPHA's Twitter Protocol
Media Releases
Blood Donor Clinics
Find a Family Doctor or Nurse Practitioner
Website Feedback
What's For Dinner Wednesday!
What's For Dinner? Chicken & Blueberry Pasta Salad!

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.

Ingredients

  • 1 pound boneless, skinless chicken breast, trimmed of fat
  • 8 ounces whole-wheat fusilli or radiatore
  • 3 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • ⅓ cup reduced-sodium chicken broth
  • ⅓ cup crumbled feta cheese
  • 3 tablespoons lime juice
  • 1 cup fresh blueberries
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon freshly grated lime zest
  • ¼ 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.

Make Ahead Tip: Add everything except the blueberries and dressing to the pasta salad. Cover and refrigerate pasta salad, blueberries and dressing separately for up to 1 day. Toss together just before serving.

 

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