Recipe of the Week – Apricot Chicken Pasta

Submitted by Dave Hutchins
Yield: 2 Servings
Prep time: 20 minutes
Cook time: 20 minutes
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 sea 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.
Apricot Chicken Pasta published in Cooking for Two Summer 2007, p37

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