Ingredients
1/4 cup dried apricots, cut into thin strips4-1/2 teaspoons sherry or reduced-sodium chicken broth1 cup uncooked bow tie pasta1/4 cup chopped fresh mushrooms1-1/2 teaspoons olive oil2 garlic cloves, minced1 cup shredded cooked chicken breast1/2 cup heavy whipping cream2-1/4 teaspoons reduced-sodium soy sauce1/4 cup crumbled Gorgonzola cheese1/4 cup slivered almonds, toasted1 green onion, chopped1/4 teaspoon salt1/4 teaspoon pepper
Preparation
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, pepper and apricots. Drain pasta; toss with chicken mixture.
