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Apricot Chicken Past Recipe

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"To come up with this pasta dish, I combined two of my husband's favorite things—apricots and chicken," says Elaine Sweet of Dallas, Texas. "It's not only delicious but a snap to prepare, too."

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Apricot Chicken Past Recipe

Prep: 20 min. Cook: 20 min.

Yield: 2 Servings

20 20 40

Ingredients

1/4 cup dried apricots, cut into thin strips
4-1/2 teaspoons sherry or reduced-sodium chicken broth
1 cup uncooked bow tie pasta
1/4 cup chopped fresh mushrooms
1-1/2 teaspoons olive oil
2 garlic cloves, minced
1 cup shredded cooked chicken breast
1/2 cup heavy whipping cream
2-1/4 teaspoons reduced-sodium soy sauce
1/4 cup crumbled Gorgonzola cheese
1/4 cup slivered almonds, toasted
1 green onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a small saucepan, bring apricots and sherry to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until apricots are tender. Cool.
Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; saute 1 minute longer. Reduce heat to medium. Add the chicken, cream and soy sauce; cook and stir for 5 minutes.
Remove from the heat. Stir in the cheese, almonds, onion, salt, pepper and apricots. Drain pasta; toss with chicken mixture. Yield: 2 servings.

Originally published as Apricot Chicken Pasta in Cooking for 2 Summer 2007, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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