Apricot Chicken Pasta
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 2 servings.
"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."
Ingredients
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1/4 cup dried apricots, cut into thin strips
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4-1/2 teaspoons sherry or reduced-sodium chicken broth
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1 cup uncooked bow tie pasta
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1/4 cup chopped fresh mushrooms
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1-1/2 teaspoons olive oil
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2 garlic cloves, minced
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1 cup shredded cooked chicken breast
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1/2 cup heavy whipping cream
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2-1/4 teaspoons reduced-sodium soy sauce
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1/4 cup crumbled Gorgonzola cheese
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1/4 cup slivered almonds, toasted
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1 green onion, chopped
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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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.
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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.
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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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