Chicken And Blueberry Pasta Salad

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Washington Post


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1 pound boneless, skinless chicken breast halves, trimmed of fat

8 ounces whole-wheat fusilli or other corkscrew pasta

3 tablespoons extra-virgin olive oil

1 large shallot, cut crosswise into thin slices

1/3 cup low-sodium chicken broth

1/3 cup crumbled feta cheese

3 tablespoons freshly squeezed lime juice (from 1 1/2 limes)

1 tablespoon chopped thyme leaves

1 teaspoon freshly grated lime zest

1/4 teaspoon salt

1 cup fresh blueberries, rinsed and picked over

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