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24/04/2018
Blood Donor Clinic - Stratford
1:00 pm to 7:00 pm / Rotary Complex
24/04/2018
24th Annual Huron Perth Diabetes Day!
9:30 am to 3:00 pm / Mitchell Arena and Community Centre / Cost is $20 and includes lunch / Register by April 17th
Men have more blood than women. Men have 1.5 gallons versus 0.875 gallons for women.
Around The Alliance!
New Partnership With The Change Foundation Announced!
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
26th Annual Paediatric Day Conference Speaker Presentations
Diabetes Support Group!
R.E.A.L Life Perspectives: Emergency Medicine
Welcome Ellie-Mae! First Baby of 2018!
Signs of a Stroke? Call 9-1-1
Like Us on Facebook!
HPHA Celebrates Combined Heat & Power Project
Influenza Outbreak Declared Over at Stratford General Hospital
Board of Directors Meeting Highlights
Bring Change to Life: Social Work Month
Q & A with a Registered Dietitian!
New Blood Donors Needed!
Connecting the Dots for Caregivers - Newsletter #4
Join the HPHA Board of Directors!
To Our Volunteers - Thank You!
What's For Dinner Wednesday!
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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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