Apricot Chicken Farfalle

• 1/4 C dried apricots, cut into thin strips
• 4 1/2 tsp sherry or reduced-sodium chicken broth
• 1 C uncooked bowtie pasta
• 1/4 C chopped fresh mushrooms
• 1 1/2 tsp olive oil
• 2 garlic cloves, minced
• 1 C shredded cooked chicken breast
• 1/2 C heavy whipping cream
• 2 1/4 tsp reduced-sodium soy sauce
• 1/4 C crumbled Gorgonzola cheese
• 1/4 C slivered almonds, toasted
• 1 green onion, chopped
• 1/4 tsp salt
• 1/4 tsp pepper

1. In a small saucepan, bring apricots and sherry or broth 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 heat. Stir in the cheese, almonds, onion, salt, pepper and apricots. Drain pasta, toss with chicken mixture.


Nutritional Information: Calories 561; Fat 26g; Saturated Fat 10g; Cholesterol 139mg; Sodium 835mg; Carbohydrate 31g; Fiber 4g; Protein 47g