Blueberry, chicken and mustard pasta
Blueberry and chicken pasta
|500 g||Chicken breasts, skinned and boned|
|2 Tbsp||Olive oil|
|1½ cups||Angel hair pasta, vegeroni|
|1||Onion, small, diced|
- If the chicken breasts are large, cut in half lengthwise. Season. Heat half the oil in a non-stick frying pan. Sauté until lightly coloured. Cover and cook for 12-15 minutes, turning occasionally. Remove and cool slightly.
- Meanwhile, cook the pasta according to the packet instructions. Sauté the onion in the remaining oil, until softened. Combine the ingredients for the dressing. Place the blueberries in a large bowl.
- Using 2 forks, flake the chicken. Place in the bowl with the blueberries. Add the drained pasta and onions. Gently toss. Stir in the dressing.
- Serve warm or at room temperature. Great garnish with chopped fresh herbs and season with salt and pepper to taste.