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Chicken and Blueberry Pasta

July 1, 2012


This has got to be one of the best pasta dishes I have ever made.  I was extremely surprised by how good it tasted.   I would recommend this to anybody who loves unique flavours and likes bold food.  I call this a rollercoaster meal because of the exciting ride your taste buds venture on.   Firstly the taste shocks the palette  with an acidity, this is the sharp zing from the juices of the lime.  Then you taste the moist chicken and stock which  provides a unique combination with the feta cheese.  Lovely textures, soft pasta, fruit and crunchy onion.  Then we get to the climax and final enhancement of the dish, the sweet fresh blueberries.  Oh the skies are cloudy, the rain falls heavy, but there is always sunshine on my plate.


(Serves 2)

2 chicken breast fillets (washed, prepared and chopped into small pieces), whole-wheat fusili pasta (enough for 2 people), 5 tbsps sunflower oil, 1 large red onion (washed and chopped into small pieces), 1 chicken stock pot, 1/3 small packet crumbled feta cheese, juice and zest of a small lime, 3 handfuls of blueberries,  1 tsp rosemary


1. Fry chicken in 3 tbsps of oil until the chicken is cooked all the way through, then leave to one side.
2. Start cooking the pasta.  Also in a bowl make a broth with stock pot using roughly  150 ml of water.
3. In a separate pan heat up 2 tbsps of oil and then fry the onion until it is soft.
4. Add the stock pot broth.
5. Then add the feta cheese and the lime juice.
6. Stir occasionally until the feta melts.
7. Add the chicken to the sauce.
8. When the pasta has cooked drain it then add to the sauce and mix.
9. Transfer the pasta to serving plate or bowl.
10. Gently fold in the blueberries, lime zest and rosemary.


From → Main Meals

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