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PASTA APRICOT SALAD

Category:    Salads, Pasta, Chicken
Yield: 4 servings
 
      4 oz Fusilli (corkscrew) pasta         1/2 lb Zucchini, cut into julienned
    3/4 lb Fresh ripe apricots, cut                 -strips (1 large or 2 small)
           -into quarters ( 5-6                1    Red bell pepper, cut into
           -apricots)                               -julienned strips
      1    Whole chicken breast, boned,        3 tb Chopped fresh basil or 1
           -skinned, cooked and                     -tbsp dry basil
           -shredded                      
 
  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	e wine vinegar, and 1 tbsp sugar in electric blender; whir until
  blended.  Continue whirring, slowly adding 1/4 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.

 

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