Grilled Italian Meatball Burger
Grilled Italian Meatball Burger

Apricot Chicken Pasta

  • 2 servings
  • Prep: 20 minutes
  • Cook: 20 minutes

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


  • 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


  1. In a small saucepan, bring apricots and sherry to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until apricots are tender. Cool.

  2. 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.

  3. Remove from the heat. Stir in the cheese, almonds, onion, salt, pepper and apricots. Drain pasta; toss with chicken mixture.


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