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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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To come up with this pasta dish, I combined two of my husband's favorite thingsâapricots and chicken, says Elaine Sweet of Dallas, Texas. It's not only delicious but a snap to prepare, too. 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:
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. Yield: 2 servings.
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