Yield: 4 servings
|4 ounces||Fusilli (corkscrew) pasta|
|¾ pounds||Fresh ripe apricots, cut into quarters ( 5-6 apricots)|
|1 \N||Whole chicken breast, boned, skinned, cooked and shredded|
|½ pounds||Zucchini, cut into julienned strips (1 large or 2 small)|
|1 \N||Red bell pepper, cut into julienned strips|
|3 tablespoons||Chopped fresh basil or 1 tbsp dry basil|
Fresh apricot basil dressing
Cook pasta in boiling water for 10-20 minutes or as package directs.
Drain and let cool. (you'll get about 2 cups pasta) Combine pasta,apricots, chicken, zucchini, red pepper and basil in bowl. Pour Fresh Apricot Basil Dressing over. Toss gently.
FRESH APRICOT BASIL DRESSING Combine 2 fresh ripe apricots (pitted), 2 tbsp whi\\te wine vinegar, and 1 tbsp sugar in electric blender; whir until blended. Continue whirring, slowly adding ¼ cup vegetable oil. Whir until thick and smooth. Stir in 1 tbsp chopped fresh basil or 1 tsp dry basil. Makes 1 cup. Serves 4.
Origin: Cookbook Digest Sept/Oct 1993 Shared by: Sharon Stevens