Home Site Map HPHA Intranet Contact Us Privacy Policy
You are Here : Home    News & Events    Around The Alliance!    What's For Dinner Wednesday!
 
<June 2018>
SMTWTFS
12
3456789
10111213141516
17181920212223
24252627282930
26/06/2018
Blood Donor Clinic - Stratford
1:00 pm to 7:00 pm / Rotary Complex
27/06/2018
Blood Donor Clinic - Goderich
5:00 pm to 8:00 pm / Knights of Columbus Hall
Approximately every minute of every day, someone in Canada needs blood. In fact, according to a recent poll, 52 per cent of Canadians say they, or a family member, have needed blood or blood products for surgery or for medical treatment. Source -Canadian Blood Services
Around The Alliance!
26th Annual Paediatric Day Conference Speaker Presentations
R.E.A.L Life Perspectives: Emergency Medicine
Like Us on Facebook!
HPHA Celebrates Combined Heat & Power Project
Q & A with a Registered Dietitian!
To Our Volunteers - Thank You!
Happy National Nursing Week!
HPHA Looks to the Future
HPHA Receives Green Light to Move Forward with Tradition Mutual Centre for Wellness Expansion
Physio Helps Lives!
Seaforth Community Hospital is Looking for Volunteers!
Q & A with a Speech Language Pathologist
You Can Give Life! Donate Blood This June!
Help Wanted at the Stratford General Hospital Coffee Shop
Stroke to Stroke Peer Visiting Program
Board of Directors Meeting Highlights
Connecting the Dots for Caregivers - Newsletter #5
What's For Dinner Wednesday
HPHA's Facebook Protocol
HPHA's LinkedIn Page
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.

 

Are you or someone you love living with Diabetes? Find out about the services we offer by clicking here!