Apricot Chicken Pasta Recipes

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APRICOT CHICKEN PASTA



Apricot Chicken Pasta image

"To come up with this pasta dish, I combined two of my husband's favorite things-apricots and chicken," says Elaine Sweet of Dallas, Texas. "It's not only delicious but a snap to prepare, too."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts :

APRICOT CHICKEN WITH PASTA



Apricot Chicken With Pasta image

Make and share this Apricot Chicken With Pasta recipe from Food.com.

Provided by Doreen Randal

Categories     Chicken Breast

Time 48m

Yield 2 serving(s)

Number Of Ingredients 11

1 onion
2 garlic cloves
1 tablespoon oil
2 chicken breasts
1 (425 g) can apricots
2 tablespoons malt vinegar
1 teaspoon ginger, ground
1 pinch cayenne pepper
salt
black pepper, freshly ground
400 g fettuccine

Steps:

  • Peel onion and chop finely.
  • Crush, peel and chop garlic.
  • Heat oil in a saucepan and saute onion and garlic for 5 minutes or until onion is transparent.
  • Cut chicken breasts into thin strips.
  • Add chicken strips to pan and stir fry 2 or 3 minutes, or until chicken is cooked.
  • Drain apricots, leaving about 2 Tbsp of the juice.
  • Puree apricots in a food processor or blender.
  • Add malt vinegar, ginger, cayenne pepper, salt and pepper.
  • Mix to combine; pour into the saucepan.
  • Bring mixture to the boil.
  • Cook fettucine in boiling salted water for 8 to 10 minutes, or until tender.
  • Drain.
  • Serve chicken over pasta.

APRICOT CHICKEN



Apricot Chicken image

I have fixed this tender glazed apricot chicken recipe for myself on many special occasions. With the pretty golden-orange sauce, it looks as good as it tastes. -Winifred Brown, Jamesburg, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 1 serving.

Number Of Ingredients 5

1 tablespoon apricot preserves
1 tablespoon Russian or French salad dressing
Pinch ginger, optional
1 bone-in chicken breast half (8 ounces)
Salt and pepper to taste

Steps:

  • In a small bowl, combine preserves, salad dressing and ginger if desired; set aside. Place chicken in a greased 8-in. square baking pan; sprinkle with salt and pepper. Top with apricot mixture. Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear.

Nutrition Facts :

APRICOT CHICKEN I



Apricot Chicken I image

Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.

Provided by Shirley Rickey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves
1 ½ (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
  • Cover dish and bake for 1 hour in preheated oven.

Nutrition Facts : Calories 455.8 calories, Carbohydrate 55.7 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 2.3 g, Sodium 1134.3 mg, Sugar 44.4 g

APRICOT CHICKEN II



Apricot Chicken II image

A fruity, tangy, baked chicken recipe with hardly any preparation! Serve with a mixed green salad if desired.

Provided by Marsha Timblin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h5m

Yield 6

Number Of Ingredients 5

6 bone-in chicken breast halves
1 pinch salt to taste
1 cup apricot preserves
1 tablespoon distilled white vinegar
1 tablespoon brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
  • Remove cover and bake for 10 more minutes.

Nutrition Facts : Calories 833 calories, Carbohydrate 39.1 g, Cholesterol 254 mg, Fat 36.7 g, Protein 82.8 g, SaturatedFat 10.6 g, Sodium 276.5 mg, Sugar 36.2 g

APRICOT PASTA SALAD



Apricot Pasta Salad image

This unusual, summery pasta salad recipe comes courtesy of the California Apricot Council. I love apricots, and will be trying this once fresh ones come into season. If you can't find fresh apricots, canned ones might make a suitable substitute. NOTE: Cooking time is for the pasta. If you chop the veggies while the pasta cooks and cools, and use store-bought rotisserie chicken, this can be a snap to put together.

Provided by Lynne M

Categories     Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 ounces fusilli (corkscrew pasta)
6 fresh apricots, cut into quarters (3/4 pound)
1 whole chicken breast, cooked and shredded
2 small zucchini, julienned (1/2 pound)
1 red bell pepper, julienned
1 tablespoon chopped fresh basil or 2 teaspoons dried basil
2 fresh apricots, pitted and cut into pieces
2 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/4 cup vegetable oil

Steps:

  • DRESSING: Combine apricots, white wine vinegar and 1 tablespoon sugar in blender; whirl until blended. With blender running, slowly add vegetable oil until thick and smooth. Stir in basil.
  • PASTA: Cook pasta as package directs; drain and let cool.
  • Combine pasta, apricots, chicken, zucchini, red pepper, seasonings and basil in bowl. Toss with dressing, and serve.

Nutrition Facts : Calories 414.2, Fat 21.2, SaturatedFat 3.8, Cholesterol 46.4, Sodium 54.4, Carbohydrate 36, Fiber 3.6, Sugar 12.4, Protein 20.9

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