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Apricot Chicken Pasta

 Apricot Chicken Pasta
"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."
2 ServingsPrep: 20 min. Cook: 20 min.


  • 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


  • 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,

2 of 2

Apricot Chicken Pasta (continued)

Directions (continued)

  • pepper and apricots. Drain pasta; toss with chicken mixture. Yield:
  • 2 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.