Chicken and Blueberry Pasta Salad...hmmm?!

Not sure I ever would have thrown blueberries into a pasta salad but this recipe intrigues me- just saw it on MSN..

Chicken and Blueberry Pasta Salad
From EatingWell.com
Yes, blueberries and pasta. 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.

· 1 pound(s) boneless, skinless chicken breast
· 8 ounce(s) whole-wheat fusilli or radiatore
· 3 tablespoon(s) extra-virgin olive oil
· 1 large shallot
· 1/3 cup(s) reduced-sodium chicken broth
· 1/3 cup(s) crumbled feta cheese
· 3 tablespoon(s) lime juice
· 1 cup(s) fresh blueberries
· 1 tablespoon(s) chopped fresh thyme
· 1 teaspoon(s) freshly grated lime zest 1/4 teaspoon(s) salt

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.