Blueberry, chicken and mustard pasta

Blueberry and chicken pasta

500 g	Chicken breasts, skinned and boned (Main)
2 Tbsp	Olive oil
1 cup	Blueberries (Main)
1 ½ cups	Angel hair pasta, vegeroni
1	Onion, small, diced

Dressing

250 g	Creme fraiche, or light sour cream
2 Tbsp	Dijon mustard
2 Tbsp	Milk
1 Tbsp	Lemon juice

Directions

1. 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.
2. 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.
3. 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.
4. Serve warm or at room temperature. Great garnish with chopped fresh herbs and season with salt and pepper to taste.